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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 Family & Friends 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!



3 cups all purpose flour
2 cups granulated sugar
2 tsps. baking soda
1 tsps. ground cinnamon
tsp. ground nutmeg
tsp. salt
tsp. ground cloves
1 cup Hellman's real mayonnaise
⅓ cup milk
2 eggs
3 cups carrots, grated
1 cup crushed pineapple, well drained
1 cup walnuts or pecans, chopped

6 oz. cream cheese
4 cups icing sugar
4 tbsps. margarine
4 tsps. lemon juice
2 tsps. vanilla extract

Preheat oven to 350F. Grease two 9" cake pans, line with parchment paper and set aside. In large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, salt and cloves. Add mayonaise, milk and eggs. With electric mixer, beat at low speed for 2 minutes, scraping bowl frequently. Batter will be thick. With large spoon, stir in grated carrots, drained pineapple and walnuts. Evenly spoon into prepared pans. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes. Remove from pans and let cool completely, For frosting beat cream cheese, icing sugar, margarine, lemon juice and vanilla until light and creamy, about 5 minutes. Evenly spread frosting over cooled cake.




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