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Carrot Cake Recipe

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This recipe for Carrot Cake is from Valerie's Family Tree 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 cups white sugar
¾ cup vegetable oil or you can swap Vegetable Oil for Unsweetened Applesauce
3 eggs
1 teaspoon vanilla extract
¾ cup buttermilk
2 jars of carrot baby food (if this weirds you out you can use 2 cups grated carrots but I HIGHLY RECOMMEND the baby food)
1 cup flaked coconut (optional)
1 (15 ounce) can crushed pineapple, drained (optional)
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 1/2 cup chopped walnuts or pecans
1/2 cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar
Directions:
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan if you want to make a layer one I use springform cake pans and divide batter in 2. Set aside.

2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in 1 cup chopped nuts. Spread batter into prepared pan.

3. Bake for 55 minutes (if layering 20 minutes) or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.

4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake after it has cooled, sprinkle with remainder of chopped walnuts or pecans.

 

 

 

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