"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

CARROT CAKE AND CREAM CHEESE ICING Recipe

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This recipe for CARROT CAKE AND CREAM CHEESE ICING, by , is from Katelin's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Bradford

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
2 cups sugar
2 cups sifted all-purpose flour
2 Teaspoons baking powder
4 cups grated carrots
4 eggs
1 13/ cups cooking oil
2 Teaspoon baking soda
2 Teaspoons cinnamon
1 1/4 cups broken pecans

Icing:
8 oz. cream cheese, room temperature
cup butter softened
1 Teaspoon vanilla
1 lb. powdered sugar

Directions:
Directions:
Cake:
Beat sugar and eggs until thickened and pale. Stir in oil. Stir together flour, baking soda, baking powder and cinnamon. Stir into egg mixture. Fold in carrots and cup of pecans nuts. Spoon batter into greased and floured bundt baking pan and bake at 350 degrees for 35 or 40 minutes. Turn cake out on cake rack to cool. Frost with cream cheese frosting and sprinkle broken nuts on top.

Icing:
Beat all ingredients until well blended and velvety

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
This is the cake that you love!

 

 

 

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