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Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting, by , is from Leesa's Family Favorites, 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!

Leesa Singer


Carrot Cake

2 C. All-purpose Flour
2 t. Baking Soda
1 t. Salt
2 t. Ground Cinnamon
4 Eggs
C. Vegetable Oil
C. Applesauce
2 C. White Sugar
2 C Shredded Carrots
1 - 8 oz. can Crushed Pineapple, drained
C. Chopped Walnuts
1 C. Flaked Coconut
1 C. Golden Raisins

Preheat oven to 325 . Grease and flour a a 9 x 13 inch pan. Mix together flour, baking powder, salt and cinnamon and set aside.

In a large bowl, mix sugar, oil and eggs. Mix in the applesauce. Beat in flour mixture. Stir in carrots, pineapple, chopped nuts, coconut and raisins. Pour into prepared pan.

Bake in preheated oven for 35 - 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely. Frost with cream cheese frosting.

Cream Cheese frosting

2 - 8 oz. packages of cream cheese, softened
1/2 C Butter, softened
2 C sifted Confectioner's Sugar
1 t. Vanilla

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioner's sugar.

This makes a lot. You probably will not need to use all of it on the cake. Store extra frosting the the fridge.




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