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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Carrot Cake & Icing Recipe

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This recipe for Carrot Cake & Icing 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Flour
2 tsp. Baking Soda
1 tsp. Baking Powder
2 tsp. Cinnamon
1¾ cups White Sugar
1 cup Melted Margarine
3 eggs
1 tsp. Vanilla
2 cups Shredded Carrot
1 cup Flaked Coconut
1-8½ oz. can Crushed Pineapple (No Juice)
¾ cup Raisins (opt)

Icing: 2 cups icing sugar, 4 oz. room temperature cream cheese, ½ 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 350º 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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