"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

LOUISANA CARROT CAKE Recipe

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This recipe for LOUISANA CARROT CAKE, by , is from The Hickman Family Cookbook Project, 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:  
patty hickman

Category:
Category:

Ingredients:  
Ingredients:  
2 c sugar
2 c self rising flour
1 c vegetable oil
4 large eggs
2 tsp cinnamon
3 c grated carrots
1 (16oz) pkg powdered sugar
8 T butter, softened
8 T oz cream cheese
2 tsp vanilla
1/4 c finely shredded carrot

Directions:
Directions:
PREHEAT THE OVEN TO 350*. GREASE AND FLOUR TOW 9IN CAKE PANS

COMBINE SUGAR, FLOUR, VEGETABLE OIL, EGGS AND CINNAMON IN LARGE BOWL. BEAT WITH MIXER SET AT MEDIUM SPEED UNTIL BLENDED. STIR IN THE GRATED CARROTS.

SPOON INTO PREPARED CAKE PANS. BAKE LAYERS UNTIL A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN, ABOUT 30 TO 35 MINUTES. TRANSFER PANS TO WIRE RACKS; COOL FOR 10 MINUTES. TURN LAYERS ONTO WIRE RACKS; COOL COMPLETELY.

FOR FROSTING, BEAT POWDERED SUGAR, BUTTER, CREAM CHEESE AND VANILLA IN A MEDIUM BOWL WITH MIXER UNTIL FROSTING IS A SPREADABLE CONSISTENCY. SPREAD THE FROSTING BETWEEN THE LAYERS AND OVER THE TOP AND SIDES OF CAKE ON A CAKE PLATE. SPRINKLE WITH SHREDDED CARROT.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
16 min

 

 

 

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