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Carrot Cake Recipe

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This recipe for Carrot Cake is from Monica Landry McNeal Family Cookbook Project, 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:  
8 eggs
4 c sugar
3 c crisco shortening
2 tbsp salt
2 tbsp cinnamon
2 tbsp baking powder
5c flour
6 c grated carrots
1 tsp vanilla
Directions:
Directions:
The Carrot Cake: Preheat oven to 325 degrees. In a large glass bowl cream the sugar and eggs. Add the cooking oil and blend thoroughly. Combine the flour, cinnamon,vanilla, salt and soda. Add gradually to the mixture; mixing well. Add the grated carrots to the mixture.
For a Layer Cake: Pour batter into two greased and floured 9-inch cake pans. Bake at 325F for 35 to 40 minutes. Test with cake tester or toothpick. Cool before frosting.
For a Tube Cake: Pour batter into a 10-inch tube or fluted pan. Bake at 325F for 50-60 minutes. Test with cake tester or toothpick. Cool in pan, then invert on serving plate and frost.
For a Sheet Cake: Pour batter into a greased and floured 9 x 13-inch pan. Bake at 325F for 50-60 minutes. Test with cake tester or toothpick. Cool before frosting.
Icing for the cake: Blend the softened cream cheese, butter and vanilla with an electric mixer. Beat in the sugar, a little at a time. Add the coconut and pecans and mix well

 

 

 

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