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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Meg's Carrot Cake Recipe

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This recipe for Meg's Carrot Cake is from The Elwood 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:  
4 large eggs
2 cups granulated brown sugar
1½ cups grated carrot (3 large carrots)
2½ cups unsifted flour
1½ cups vegetable oil
2½ tsp. ground cinnamon
1½ tsp. baking soda
1 tsp. salt
1 3-oz. package cream cheese (soft)
¼ cup or ½ stick butter or margarine (soft)
2¼ cups confectioner's sugar
1 tsp. grated lemon peel
½ cup chopped walnuts
Directions:
Directions:
1. In a large bowl, beat eggs and brown sugar until fluffy and slightly thick.
2. Add carrots and oil. Blend well.
3. Combine flour, cinnamon, baking soda and salt. Stir into egg mixture. Add walnuts if using them.
4. Pour into greased 13x9x2 inch pan.
5. Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean.
6. Let cool.
7. Blend cream cheese and butter.
8. Gradually blend in confectioner's sugar and lemon peel until mixture is good spreading consistency.
9. Frost cake.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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