"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 / Cream Cheese Frosting Recipe

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This recipe for Carrot Cake / Cream Cheese Frosting, by , is from Bowman 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!

Contributor:  
Contributor:  
Liana Bowman

Category:
Category:

Ingredients:  
Ingredients:  
Cake
4 eggs
2 c. sugar (3/4 c. honey)
2 c. flour
1 c. applesauce
1/2 c. raisins
3 c. shredded carrots
1 tsp. cinnamon
1/2 c. nuts
1 1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. baking powder
1 c. coconut

Frosting
1/2 c.butter (softened)
8 oz. cream cheese
4 c. (1 lb.) powdered sugar

Directions:
Directions:
Preheat oven to 350
Mix sugar (honey), eggs, applesauce & oil. Add flour, baking soda, baking powder, cinnamon, salt & mix well.
Add carrots, pineapple (drained), coconut, raisins & nuts.

Pour into sprayed & floured pan (s) 3-9" rounds, 9"x13" , 10"x15"x1 1/2" (my favorite)

Baking time varies for pan size. Time for 10"x15" is about 40 min.
Cool before frosting

Frosting
Cream butter & cream cheese. Add sugar
If too thick add milk or cream 1 T. at a time until desired consistency.
Spread on cooled cake

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I usually frost one cake & leave another one without to be served with whipped cream or ice cream.
The 10"x15" pan makes a "thinner" cake so it's great to leave out for anyone walking by to grab a bite & not worry about a big chunk of cake:) Eric likes the unfrosted cake for this.

I really like to make this ahead of time, frost it & then put it in the freezer for whenever I need it.

 

 

 

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