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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrot Cake Recipe

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This recipe for Carrot Cake is from Legacy Recipes, 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:  
3 c. unbleached all-purpose flour
3 c. sugar
1 t. salt
1 t. baking soda
1 t. ground cinnamon
1 1/2 c. corn oil
4 large egg yolks, lightly beaten
1 T vanilla extract
1 1/2 c. shelled walnuts, chopped
1 1/2 c. shredded coconut
1 1/2 c. cooked carrots, pureed
3/4 c. crushed pineapple, drained
Directions:
Directions:
1. Preheat oven to 350º. Grease two 9-inch layer cake pans lined with wax paper.
2. Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.
3. Pour batter into prepared pans. Set on middle rack of the oven and bake for 30-35 minutes, until edges have pulled away from sides and a cake tester comes out clean.
4. Cool on a cake rack for five minutes then remove from cake pans and cool for three hours. Fill cake and frost sides with cream cheese frosting.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I have to leave the coconut out when I make this recipe and double up the crushed pineapple instead because my son doesn't like coconut.- Mimi

 

 

 

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