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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cooper's Carrot Pecan Cake Recipe

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This recipe for Cooper's Carrot Pecan Cake, by , is from The Abraham/VerColen Family and Friends 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:  
Dian VerColen

Category:
Category:
 

Cake


Ingredients:  
Ingredients:  
1C chopped pecans
1 C oil
4 eggs
2 C sugar
1 tsp salt
2 tsp cinnamon
3 C chopped carrots
2 C flour
1 tsp baking soda
2 tsp baking powder

Directions:
Directions:
Blend oil, eggs, salt cinnamon in blender.
Gradually add sugar and mix for one minute.
Add carrots in small portions and grate.
Pour into mixing bowl, add dry ingredients and mix well.
Pour into well greased pan.

Bake at 325 for one hour and 10 minutes. Frost with cream cheese frosting once cooled.
 

Cream Cheese Frosting


Ingredients:  
Ingredients:  
8 oz cold cream cheese
5 tbsp softened butter
3 tsp vanilla
2 to 2 1/2 cups powdered sugar

Directions:
Directions:
As recommended in The Joy of Cooking, softened butter but chilled cream cheese make the best frosting.
Mix butter and cream cheese together; add vanilla.
Add powdered sugar gradually until smooth and your desired consistency.
Do not over beat.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
20 Minutes

 

 

 

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