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Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting is from Treasured Recipes, 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:  
Cake

2 cups flour
2 cups sugar
1¼ tsp baking soda
1 tsp salt
2 tsp cinnamon
4 eggs
4 cups grated carrots (about 2 lbs, peeled whole carrots, or 1 lb baby carrots)
½ cup chopped walnuts or pecans
½ cup raisins
1 cup vegetable oil

Frosting

16 oz. cream cheese, softened
4 oz. unsalted butter, at room temperature
2 tsp vanilla extract
4 cups confectioner's sugar
Directions:
Directions:
Preheat oven to 350º. Mix all ingredients and pour into well-greased 13x9 pan, two 8" round pans, or use paper liners for cupcake.

Bake 13x9 pan for 40-45 minutes
Bake 8" pans for 25-30 minutes
Bake 28 cupcakes for 20-25 minutes
- or until toothpick inserted in center comes out clean.

Cool completely before removing from pans.

To make frosting, be sure cream cheese is thoroughly softened to avoid lumps. Mix cream cheese and butter until well blended. Add vanilla. Scrape sides of bowl. On low speed, slowly add powdered sugar in stages, scraping bowl often. Beat until smooth. Makes 4 cups, enough for a layer cake or more than 2 dozen cupcakes. Leftover frosting can be stored in the refrigerator for a week.
Number Of Servings:
Number Of Servings:
13x9 cake or 28 cupcakes
Preparation Time:
Preparation Time:
90-120 minutes including cooling

 

 

 

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