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Carrot Cake & Icing Recipe

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This recipe for Carrot Cake & Icing, by , is from Catherine's 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!

Contributor:  
Contributor:  
Kathy Mullaly

Category:
Category:

Ingredients:  
Ingredients:  
2 cups Flour
2 tsp. Baking Soda
1 tsp. Baking Powder
2 tsp. Cinnamon
1 cups White Sugar
1 cup Melted Margarine
3 eggs
1 tsp. Vanilla
2 cups Shredded Carrot
1 cup Flaked Coconut
1-8 oz. can Crushed Pineapple (No Juice)
cup Raisins (opt)

Icing: 2 cups icing sugar, 4 oz. room temperature cream cheese, cup margarine and 1 tsp. Vanilla

Directions:
Directions:
Cream margarine and sugar. Whisk eggs and add to margarine mixture. Mix first 4 ingredients and add to margine mixture. Add vanilla, carrot, coconut and pineapple. (raisins if desired)

Mix well. Turn into greased 9x13 pan. Bake at 350 for 40-45 minutes.


Icing: Cream margarine and cream cheese together until smooth. Add icing sugar, whip. Add Vanilla.

Number Of Servings:
Number Of Servings:
12-24
Personal Notes:
Personal Notes:
First tried this recipe when Kathy was preparing it for her son's wedding shower, June 2018. Very moist and tasty.

 

 

 

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