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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Carrot Cake Recipe

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This recipe for Carrot Cake is from Family Recipes From Bea And Mildred, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 cups Flour
2 teaspoons Baking Powder
1-1/2 teaspoons Baking Soda
1 tablespoon Cinnamon
1 teaspoon Salt
2/3 cup Vegetable Oil
1-1/3 cups Sugar
2 teaspoons Vanilla
4 large Eggs
3 cups Shredded Raw Carrot
1 can (16 oz.) Crushed Pineapple, Drained

1/2 cup 1% Cottage Cheese
2 ounces Cream Cheese (Light)
2 tablespoons Sugar
1/2 teaspoon Vanilla

Ground Cinnamon

Heat oven to 350 F. Lightly grease and flour a 9 inch tube pan. Mix the 2 cups flour, baking powder, baking soda, cinnamon and salt. Beat oil, sugar, and vanilla in a large bowl with a wire whisk or electric mixer on medium speed until blended. Add eggs, one at a time, beating well after each. Gradually add flour mixture, beating just until smooth and well blended with a wooden spoon stirring carrots and pineapple until evenly distributed. Pour into prepared pan. Bake 50-60 minutes or until toothpick comes out clean and cake pulls away from sides of pan. Cool in pan 10 minutes. Remove from pan and cool completely.

Process all frosting ingredients in blender or food processor. Spread frosting over cake top. Sprinkle with cinnamon.




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