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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Carrot Cake to Die For Recipe

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This recipe for Carrot Cake to Die For is from Fifty Years in the Kitchen by Marj Moritz, 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:  
4 eggs
1½ C. vegetable oil
2 C. all-purpose flour
2 C. sugar
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. salt
3 C. grated carrots
1½ C. coarsely chopped pecans or walnuts
optional: ½ C. raisins

Cream Cheese Icing:
16 oz. powdered sugar
1 (8oz.) package softened cream cheese
½ C. softened margarine
1 tsp. vanilla
Directions:
Directions:
Cake:
1. Preheat oven to 350º F. Grease and flour a 9 X 13 inch baking pan or two 9-inch pans.
2. Beat eggs and oil in a small bowl.
3. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl.
4. Add egg mixture and mix well. Stir in carrots, nuts and optional raisens.
5. Pour into prepared pan(s).
6. Bak 30-35 minutes or until a wooden toothpick inserted into the center comes out clean.
7. Cool completely on a wire rack.

Icing:
1. Combine all ingredients. Beat until smooth. Spread over cake(s).
Personal Notes:
Personal Notes:
You don't even have to like carrots in order to love this cake! The taste and texture of this one is mouth-watering. And the stuff that has been spread on top...is simply "the icing on the cake"!

"Cheesy", I know...sorry!

 

 

 

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