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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting is from The Schnauzer 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 Sugar
3/4 cup Crisco Oil
4 unbeaten Eggs
2 cups Flour
2 tsp. Baking Powder
2 tsp. Baking Soda
1 Tbsp. Cinnamon
1 tsp. Nutmeg
2 cups grated Carrots
1/2 cup chopped Pecans
1 large can sweetened crushed Pineapple
2 tsp. Vanilla

Frosting:
8 oz. Cream Cheese, room temperature
1 stick Butter or Margarine, room temperature
2 cups Powdered Sugar
2 tsp. Vanilla
2 tsp. concentrated Lemon Juice (peps it up!)
Directions:
Directions:
Cream together sugar and oil. Add eggs, one at a time, and beat well. Sift dry ingredients and add to mixture. Fold in carrots, pecans and pineapple. Preheat oven to 325º.

Grease & flour three 9" cake pans. I have also used a 9" x 14" pan with left-over batter making 4 cupcakes. That way you can taste it!!! Bake for a good 1 1/2 hours.

Frosting:
Beat ingredients until smooth. Frost cooled cake. Can be made ahead and frozen. I like to make it a day ahead as it brings the flavor out.
Personal Notes:
Personal Notes:
I got this recipe in the 1970's from Dick's wife, Emma Heinzelman. Her recipe didn't have pineapple in it. That's my addition.

 

 

 

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