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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Carrot Cake Recipe

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This recipe for Carrot Cake is from Cooking With Maddy, 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 cups carrots, peeled and grated
1 ¼ cup oil, corn or peanut
4 eggs
2 cups unsifted flour
1 cup sugar
1 cup dark brown sugar (packed)
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 tsp vanilla
½ cup coarsely chopped pecans
1/3 cup chopped dates

Preheat oven to 350 degrees

Grate carrots. Combine sugar and oil in bowl of electric mixer. Add eggs and vanilla, beating well. Sift together flour, baking soda, baking powder, and salt. Add to oil mixture while beating. Fold in grated carrots, dates and nuts. Lightly oil and flour three nine-inch cake pans or 1 bundt pan. Pour the batter into pans and bake 1 hour.

Cream Cheese Frosting
2 cups confectioners sugar
1-4oz package cream cheese
¼ cup butter-room temperature
1 Tbsp lemon juice
grated lemon peel

Sift sugar into bowl of electric mixer. Add cream cheese, butter, lemon juice and rind. Beat until smooth and creamy
Directions:
Directions:
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