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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Carrot Cake Recipe

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This recipe for Carrot Cake is from Flynn 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:  
Cake Ingredients:
2 cups sugar
4 eggs beaten
2 cups sifted flour
2 tsp soda
¾ Tbls salt
2 tsp cinnamon
1½ cup cooking oil
1 cup chopped pecans
2 cups coarsely grated carrots

Icing Ingredients:
2 8-ounce packages cream cheese
2 tsp vanilla
½ cup butter
1¾ cups sifted powdered sugar
1½ cups chopped pecans
Directions:
Directions:
Grate fresh carrots by hand or using food processor. Set aside.

Add sugar to eggs gradually stirring well.
Combine flour, soda, salt and cinnamon - reserve small amount flour.
Add flour Mix and oil to egg mixture alternately beginning and ending with flour.
Dredge pecans with reserved flour.
Fold in pecans and grated carrots.
Pour batter into greased and floured bundt cake pan.

Bake at 350º for 40 minutes of until it tests done.
Allow cake to cool for 15 minutes. Remove from pan.
Completely cool on wire wrack or in refrigerator.

Icing Preparation
Mix cream cheese, vanilla, butter, powdered sugar and pecans together until smooth.
Spread over top and sides of cake.

* Store cake in refrigerator
Personal Notes:
Personal Notes:
Fantastic cake!! Kind of "labor intensive" but worth it !
If you want a faster version, prepare a "box" carrot cake and add nuts.
Prepare the icing as above and apply it to boxed cake. Almost as good !

 

 

 

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