"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Carrillo 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!

Michelle Ramirez


2 Cups Sugar
1 Cup Oil
3 Eggs
2 Cups Flour
2 TSP Baking Soda
1 TSP Salt
1 TSP Cinnamon
1/2 TSP Nutmeg
2 Cups Grated Carrots
1 Small Can Crushed Pineapple
2 Cups Chopped Nuts ( Optional)
1 Cup Shredded Coconut (Optional)

Topping ( Option 1)
1/2 Cup Sugar
1/2 Cube Butter
1 TBSP Corn Syrup
1/2 Cup Buttermilk
1/2 TSP Baking Soda
1 TBSP Vanilla
I Cup Shredded Coconut (Optional)

Topping (Option 2)
1 Box Powdered Sugar
1 Stick Butter Softened
8 oz Cream Cheese Softened
1 TSP Vanilla
Pinch of salt

Preheat Oven to 350
Prepare Pan or pans

Sift all dry ingredients together
Mix oil, eggs, and sugar together .
Add the dry ingredient and mix .
Fold in the carrots , pineapple (don't drain), nuts and coconut if using.
Pour into pan

9x13 Pan bake for 50 minutes or until toothpick comes out clean

Topping 1
Combine all ingredients except vanilla and coconut in medium pt on stove. Bring to a boil . Remove from heat and add last ingredients.
Pour over hot cake. Poke cake with fork to allow topping to sink into cake.

Topping 2 Enough for 2 Cakes
Cream butter and cream cheese together until smooth
Add vanilla and salt
Slowly add sugar to taste
Frost cooled cake

Best thing is to combine 1 and 2. Pour hot topping over hot cake let cool and frost with cream cheese frosting
If using different sized pans adjust baking times as needed (Google It)

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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