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Carrot Cake Recipe

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This recipe for Carrot Cake is from The Souper Thursday 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 c. Sugar
3/4 c. Vegetable Oil
3 Eggs
1 t. Vanilla
3/4 c. Buttermilk
2 c. Shredded Carrots
1 jar Carrot baby food
1 c. Coconut Flakes
1 - 15 oz can of crushed Pineapple drained
2 c. All-purpose Flour
2 t. Baking Soda
2 t. Cinnamon
1 1/2 t. Salt
1 c. chopped Walnuts
1/2 c. Raisins

FROSTING:
1/2 c. Butter
1- 8 oz pkg. Cream Cheese- room temperature
1 t. Vanilla
4 c. Powdered Sugar
Directions:
Directions:
Preheat oven 350 degrees. Grease a 9 x 13 baking dish. In a large bowl mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, pineapple and raisins. In a separate bowl combine flour, baking soda, cinnamon and salt; gently stir into carrot mixture. Stir in walnuts and spread batter into prepared pan. Bake 55 minutes or until toothpick inserted into cake and comes out clean. Remove from oven and set aside to cool.

In a medium size bowl combined butter, cream cheese, vanilla and powdered sugar. Blend frosting until creamy and frost cooled cake.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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