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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from My Miscellaneous Cookbook, 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:  
Sheila CHADWICK

Category:
Category:

Ingredients:  
Ingredients:  
¼ cup vegetable oil
¾ cup granulated sugar
1 large egg½
2 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
1½ cups flour
½ cup milk
2 cups shredded carrots, grate your own, don’t use pre-shredded

Streusel:
½ cup brown sugar
2 T. flour
2 tsp. cinnamon
2 T. butter, melted
¾ cup chopped nuts, walnuts or pecans, if desired

Drizzle:
¾ cup powdered sugar
½ tsp. vanilla extract
1 T. heavy whipping cream

Directions:
Directions:
Preheat oven to 350º. Spray a 9-inch round pan or a square pan with cooking spray. Stir sugar, oil and egg in a large bowl. Stir in baking powder, salt and cinnamon. Stir in milk. Stir in flour until just combined. Stir in shredded carrots.

Crumb Topping: Stir together the brown sugar, flour, cinnamon and butter. Add nuts, if using.

Pour batter into prepared pan.. Top with streusel. Bake fro 25-35 minutes until a toothpick comes out clean. Cool completely in pan before frosting.

Drizzle: Whisk powdered sugar, vanilla and cream in a small bowl. Drizzle over cake as desired.

 

 

 

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