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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot Cake Recipe

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This recipe for Carrot Cake is from Zouka's Middle Eastern Cuisine and Beyond , 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 cup all-purpose flour
2 tsp baking soda
4 large eggs
1 tsp salt
1 tsp vanilla extract
1 cup sugar
1 cup brown sugar not packed
1 cup walnut chopped
3 cup grated peeled carrots
1 1/2 tsp cinnamon
1 1/4 cup vegetable oil
1/2 cup raisins

Directions:
Directions:
©
Heat oven to 350 º. Grease two 9-inch round cake pan and line the bottom with parchment paper and spray it with oil.
Mix flour baking soda, salt and cinnamon, In separated bowl whisk oil, sugars and vanilla for 1 min, then add eggs one at the time,until blends.
Add the flour mix use a spatula scrape the sides add the dry ingredient spoon by spoon and mix stir gently until the batter is smooth. Stir carrots,nuts and raisins .
Divide the batter between the two prepared pans.
bake for 40 minutes and use toothpick in the center to comes out clean.
Cool the cake in the pan. Spread some frosting on the first sheet of cake topped withe second sheet cake, add the rest of frosting to cover the whole cake.
.
( Frosting)
In a bowl use a handheld mixer to beat, 1) pack cream cheese Rome temperature and 2) cup powder sugar,1/4 cup milk and vanilla extracted until the frost good to spread.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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