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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrot Cake Supreme Recipe

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This recipe for Carrot Cake Supreme is from The Holtzclaw Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs room temp
1 1/2 cups vegtable oil
1 1/2 cups sugar
2 cups all-purpose flour
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
3 cups grated carrots
1/2 cup raisins
1/2 cup chopped peacans


Frosting:
12 oz. cream cheese, room temp.
1 1/2 stick butter
2 cups confectioners sugar
1 1/2 cups well drained crushed pineapple
1 1/2 tsp vanilla
Directions:
Directions:
Beat eggs until frothy. Add sugar gradually. Beat until light and lemon colored. Slowly add oil, beat until combined.
Sift together flour, cinnamon, baking powder, salt. Fold dry ingredients by thirds into egg mixture. Add carrot, raisin, and pecans. Combine well.

Pour batter in equal quantities into 3 buttered and floured 8 inch round pans. Bake 350 degrees for 30 minutes or until tester comes out clean.
Cool and ice.

Frosting:
Beat cream cheese, sugar, butter until smooth. Blend in pineapple and vanilla. Frost and cool in refrigerator.

Can be made in tube pan. Bake 1 hour.

 

 

 

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