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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

14 Carrot Cake Recipe

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This recipe for 14 Carrot Cake is from The Agostini/Parke Family Cookbook, 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:  
2 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
4 eggs
2 cups sugar
1 1/2 cups oil
2 cups grated raw carrots
1 (8.5 oz) can crushed pineapples, drained
1/2 cup chopped nuts

Frosting
1/2 cups butter
1 (8 oz.) package cream cheese, softened
1 tsp vanilla
1 lb. powdered sugar, sifted
Directions:
Directions:
Cake:
Preheat oven to 350
Sift together flour, baking powder, baking soda, salt and cinnamon, set aside.
Beat eggs and add sugar.
Let stand until sugar dissolves, about 10 minutes
Stir in oil, carrots, drained pineapple and nuts.
Mix dry ingredients in slowly until fully mixed.
Pour into 3 greased and floured 9" cake pan - bake 35-40 minutes
or 1 greased and floured 13x9 inch pan - bake 55 minutes
Or 1 greased and floured bundt pan - bake 1 hour 15 minutes
Or bake until cake springs bake when lightly touched.
Cool in pan about 10 minutes, then turn onto wire rack to cool completely

Frosting:
Combine butter, cream cheese and vanilla in mixing bowl.
Beat until well blended.
Add powdered sugar gradually, beating vigorously.
If too thick, thin with milk
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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