"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Dixon


3 c grated carrots
2 c all purpose flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 c sugar
1 tsp cinnamon
1 1/4 c vegetable oil
4 eggs, well beaten
1 tsp vanilla extract

1 8-oz pkg cream cheese
1/2 c butter or margarine, softened
1 16-oz pkg powdered sugar
1 tsp vanilla

Combine carrots, flour, baking powder, soda, salt, sugar and cinnamon. Stir in oil, eggs and vanilla, mix well. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 for 30 minutes. Cool in pans 10 minutes, then remove and cool completely. Spread frosting between layers and on top of cake.
Frosting: Combine cream cheese and butter beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy.

Personal Notes:
Personal Notes:
You will get neater slices if you use a serrated knife. If crumbs adhere to knife, wipe between slices.




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