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Wedding Carrot Cake and Cream Cheese Frosting Recipe

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This recipe for Wedding Carrot Cake and Cream Cheese Frosting is from Angela's 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:  
1 ˝ cups vegetable oil
1 ˝ cups sugar
4 eggs, well-beaten
3 cups grated carrots
2 cups all-purpose flour
˝ teaspoon salt
2 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons allspice
1 cup chopped pecans
1 cup golden raisins
1 teaspoon vanilla
Directions:
Directions:
Preheat the oven to 325°. Grease and flour a 10 x 14 inch baking pan. (If using a 9 x 13, you will have batter left over.)

Place the oil and sugar in a large bowl and mix until the sugar dissolves. Add the eggs and carrots; mix well.

In another bowl, sift together the flour, salt, soda, cinnamon, and allspice. Add the dry ingredients to the carrot mixture in three parts, beating well after each addition.

Stir in the pecans, raisins, and vanilla. Pour the batter into the prepared pan and bake for 55 to 60 minutes. The cake is done when a tester inserted in the center comes out clean.

Remove the cake to a rack and allow to cool for 20 minutes. Loosen the sides with a knife or spatula and carefully turn out of the pan. Allow the cake to cool completely before frosting.








Cream cheese frosting:

1 stick melted butter, cooled
1 (8-ounce) package cream cheese, softened to room temperature
2 cups confectioners’ sugar, sifted before measuring
1 teaspoon vanilla extract

Combine the cooled butter with the cream cheese and sugar in a medium bowl. Using electric beaters on high speed, beat until the mixture is light and fluffy.

Spread on the top and sides of the cooled cake.
Personal Notes:
Personal Notes:
From Cooking with Days of Our Lives

 

 

 

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