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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Carrot Cake Recipe

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This recipe for Carrot Cake is from LAURENS SOUTHERN 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:  
1/2 cup vegetable oil, plus more for baking dish
2 cups all purpose flour (spooned and leveled)
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp salt
1/8 tsp ground cloves
pinch of ground nutmeg
1 1/2 cups sugar
2/4 cup low=fat plain yogurt
3 large eggs
2 cups loosely packed finely grated carrots (3 - 4 medium)
Cream Cheese Frosting
Directions:
Directions:
1. Preheat oven to 350º. Brush a 9 x 13 glass baking dish with oil. In a food processor, combine flour, baking soda, baking powder, cinnamon, salt, cloves and nutmeg; process to combine. Add sugar and yogurt;; process until combined.
2. With processor running, add oil and then eggs, one at a time, processing until combined. Transfer to a large bowl, stir in carrots.
3. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 - 35 minutes. Cool in pan.
4. Meanwhile, make frosting.

Cream Cheese Frosting

With an electric mixer, beat 4 tbsp butter and 4 ounces bar cream cheese (1/2 pkg) both at room temperature, until smooth. Add 1 3/4 cup confectioners sugar and 1/2 tsp vanilla extract; beat until light and fluffy, about 1 minute. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes to mix
Personal Notes:
Personal Notes:
Lauren - you can buy a Duncan Hines cake mix and a can of cream cheese frosting. I think the cake mix is called Spice Cake.

 

 

 

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