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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Nancy Hall
Category:
Category:
Ingredients:  
Ingredients:  
2 c white sugar
1 ½ c Wesson Oil
4 eggs
2 c all-purpose flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 ½ c grated carrots
1 apple (I use a Gala or Red Delicious and just core and cube it. I leave the skin on it.)
½ c chopped nuts

Frosting:
2 8-oz cream cheese, softened
1 stick butter, softened
1 tsp vanilla
1 box powdered sugar
Directions:
Directions:
Mix together the sugar and oil. Add the eggs, one at a time. Measure out the flour, soda, salt, and cinnamon. Fold it into the sugar, oil, and egg mixture. Add carrots, apple, and nuts. Bake in 2 or 3 8” greased and floured cake pans. Bake at 350º for 30 to 45 minutes. (Optional: Bake in a rectangular pan.)

Frosting:
Cream the cream cheese and butter. Add the vanilla extract. Slowly add the confectioner’s sugar.
After icing the cake, you must keep it refrigerated.

 

 

 

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