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Carrot Cake: The Approved Recipe

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This recipe for Carrot Cake: The Approved is from Taylor Made:, 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 ½ cups vegetable or canola oil
2 cups sugar
2 cups flour
1 tsp. baking soda
1 tsp baking powder
1 tsp. salt
1 Tbsp. cinnamon
¼ tsp. cloves
½ tsp. nutmeg
3 cups grated carrots
1 cup chopped pecans (optional)

FROSTING:
8 oz. cream cheese, at room temperature
½ cup butter, at room temperature
1 lb. powdered sugar
1 tsp. vanilla
Directions:
Directions:
Beat eggs and oil very well.
Add sugar and mix.
In a separate bowl, whisk flour, soda, powder, salt, cinnamon, cloves, and nutmeg.
Add to egg mixture and mix.
Stir in carrots and pecans.
Bake in 9 x 13 pan for 45 minutes at 350º.
Cool completely and frost.
Store in refrigerator.

FROSTING:
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla and mix well.
Personal Notes:
Personal Notes:
This is my dad's very favorite dessert that we had every year for his birthday and Father's Day. It isn't necessarily my favorite, but I love it because it reminds me of so many happy times from my childhood.

 

 

 

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