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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CARROT CAKE Recipe

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This recipe for CARROT CAKE is from Recipes from the EIDNESS-NABERHOOD, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
2 cups sugar
2 tsp. Salt
2 tsp. Soda
2 tsp. Cinnamon
1½ cups vegetable oil
4 eggs
3 cups shredded carrot
Directions:
Directions:
Mix together first five ingredients. Beat in oil, eggs and carrots. Pour into two 8 inch sprayed pans. Bake at 350º for 30 minutes or until toothpick inserted comes out clean. Cool 15 minutes, remove from pans and cool completely and frost.


CREAM CHEESE FROSTING:
¼ cup butter, softened
8 oz. Cream cheese, softened
1 box powdered sugar(3½ cups)
2 tsp. Vanilla
beat together butter, cream cheese and vanilla. Add sugar and beat until smooth.
Personal Notes:
Personal Notes:
“Many waters cannot quench love; neither can
rivers drown it...” Song of Songs 8:7

 

 

 

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