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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Carrott Cake Recipe

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This recipe for Carrott Cake is from The Adams/Bennett 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:  
3 Cups all purpose flour
3 Cups granulated sugar
1 tsp. salt
1 Tbsp. baking soda
1 Tbsp. ground cinnamon
1-1/2 Cups cooking oil
4 large eggs, lightly beaten
1 Tbsp. vanilla extract
1-1/2 Cups chopped walnuts (optional)
1-1/2 Cups shredded coconut
1-1/2 Cups pureed cooked carrots (about 1 lb. raw)
3/4 Cup drained crushed pineapple

CREAM CHEESE FROSTING

8 oz. Cream cheese to room temperature
6 Tbsp. butter (room temp)
3 Cups confectioners sugar
1 tea. vanilla extract
juice of about 1/2 lemon (optional)


Directions:
Directions:
CAKE

Preheat over 350º. Grease cake pans (either 2 lg. rounds or 1 deep oblong pan)

Stir dry ingredients into bowl
Add oil, eggs and vanilla
Beat well (heavy batter, may need hand mixer)
Fold in walnuts, coconut, carrots and pineapple.
Pour batter into prepared pans
Bake for 30-35 minutes until edges pull away from sides and toothpick comes out clean.
Cool before frosting

FROSTING

Cream together cream cheese and butter in mixing bowl.
Slowly sift confectioner sugar into mixture, continue beating until lump free.
Stir in vanilla and lemon juice

 

 

 

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