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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot Cake Recipe

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This recipe for Carrot Cake is from Keller Family Cookbook; 3rd Edition, 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:
2 c. granulated sugar
1 c. vegetable oil
4 whole eggs
2 c. all-purpose flour, plus more for dusting
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
2 c. grated carrots
butter, for greasing

Icing:
1 stick butter, softened
1 package (8 oz) cream cheese, softened
1 lb. powdered sugar
2 tsp. vanilla extract
1 c. pecans, chopped finely (optional)
Directions:
Directions:
For the cake: Preheat the oven to 350º. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 mins. Leave to cool completely.

Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.

Eat. Faint. Repeat as needed.
Personal Notes:
Personal Notes:
This is DELICIOUS! I made this for Matt's birthday. I don't even like carrot cake, but this was amazing.
It's a Ree Drummond, Pioneer Woman, recipe. "Sigrid's Carrot Cake"

 

 

 

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