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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Carrot Cake Recipe

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This recipe for Carrot Cake is from The Rohrback Family Cookbook Project, 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 all purpose flour
2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 tsp. cinnamon

1 1/2 cups vegetable oil
4 eggs (room temperature)
2 cups raw carrots, shredded
1 small can crushed pineapple, undrained

HIGH ALTITUDE: add extra couple tablespoons flour and generous oil
Directions:
Directions:
Preheat oven to 350 degrees

Prepare three 9-inch cake pans - grease, flour and line with parchment paper

Combine flour, soda, salt, sugar and cinnamon in large mixing bowl

Add oil, eggs, carrots and pineapple and mix well

Bake at 350º for 30 minutes or until toothpick inserted in center comes out clean

Cool on racks before removing from pans

Fill and frost with Cream Cheese Frosting (recipe separate) Fill/frost top of layers only
Number Of Servings:
Number Of Servings:
10 - 12
Personal Notes:
Personal Notes:
Everybody's favorite carrot cake. Couldn't be easier!

 

 

 

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