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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Carrot Cake Recipe

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This recipe for Carrot Cake is from Yulee United Methodist Church Cookbook 2017, 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. flour
2 tsp. baking powder
1 1/2 tsp baking soda
2 tsp. cinnamon
1 tsp. salt
4 eggs
2 c. sugar
1 1/2 c. oil
2 c. grated carrots lightly packed
1 small can crushed pineapple, drained
1/2 c. chopped pecans

Frosting:
1 box sifted powdered sugar
1 stick margarine
1 8 oz. block cream cheese
1 tsp. vanilla
Directions:
Directions:
Pre heat oven to 350º.
Grease and flour 3 9 inch round cake pans.

Sift together the dry ingredients. Mix eggs, oil and sugar. Add dry ingredients, a little at a time and beat will after each addition. Fold in carrots, pineapple and nuts.

Bake at 350º approximately 40 to 50 minutes or until a long toothpick or wooden skewer, inserted in the center of the cake, comes out clean.

Cool

While cake is cooling cream together ingredients for frosting and spread on cooled cake.
Personal Notes:
Personal Notes:
I usually double the frosting

 

 

 

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