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Carrot Cake Recipe

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This recipe for Carrot Cake is from The Covington Family Cookbook Project, 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 eggs
1 ¼ c. vegetable oil
1 c. brown sugar
1 c. white sugar
1 Tbsp vanilla
2 c. all-purpose flour
2 tsp baking soda
2 tsp baking powder
½ tsp salt
1 Tbsp cinnamon
¼ tsp nutmeg
8 oz. can of crushed pineapple, juice removed

3 c. grated carrots
1 c. chopped pecans

Frosting:
½ c. butter, softened
8 oz. cream cheese, softened
3 c. powdered sugar
1 tsp vanilla
1 c. chopped pecans
Directions:
Directions:
Preheat oven to 350º. Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar, brown sugar, 1 Tbsp vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in carrots and pineapple. Fold in pecans if desired. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make frosting: In a medium bowl, combine butter, cream cheese, powdered sugar, and 1 tsp vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans, if desired. Frost the cooled cake.
Personal Notes:
Personal Notes:
You may also use 2 circle pans.

 

 

 

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