"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Gomez Family Cookbook 2019, 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!

Bernice Romo on behalf of Yvette Fenton


2 c. white sugar
3/4 c. vegetable oil
3 eggs
1 tsp. vanilla extract
3/4 c. buttermilk
2 c. grated carrots
1 c. flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 c. chopped walnuts or pecans

1 c. butter
2 (8 ounce) package cream cheese
2 tsp. vanilla extract
2 tsp. lemon juice
4-5 c. confectioners' sugar (taste to your preference)

Preheat oven to 350F. Grease two 9 inch baking pans and set aside. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple (gently with spatula). In a separate bowl, combine flour, baking soda, cinnamon, and salt. Stir into carrot mixture a little at a time. Stir in chopped nuts and spread batter into prepared pan. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and set aside to cool.

In a medium mixing bowl, combine butter, cream cheese, vanilla, lemon juice and confectioners' sugar. Blend until creamy. Frost when cake has cooled.




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