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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Carrot Cake Recipe

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This recipe for Carrot Cake is from Department of Anesthesia and Operative Services Recipe Book 2013, 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:  
5 eggs
3 c. sugar
1 c. vegetable oil
1 c. buttermilk
1 Tbsp vanilla

3 c. flour
1 Tbsp baking soda
1 Tbsp cinnamon
1/2 tsp salt

3 c. shredded carrots
1 20 oz can crushed pineapple with juice
1 1/2 c. coconut
1 1/2 c. nuts (optional)

Frosting:
8 oz cream cheese, softened
1/2 c. butter (1 stick), softened
1 tsp vanilla
4 c. powdered sugar (1c. at a time)
Directions:
Directions:
Whisk together first 5 ingredients. Mix dry ingredients together and add to egg mixture. Add carrots, pineapple, coconut, and nuts (optional) to cake batter.
pour into greased and floured pans.
Bake @ 325ºF 50-55 minutes. Test for doneness with toothpick.

After cake cools, frost cake with cream cheese icing.

 

 

 

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