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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cooper's Carrot Pecan Cake Recipe

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This recipe for Cooper's Carrot Pecan Cake 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!
Category:
Category:
 

Cake
Ingredients:  
Ingredients:  
1C chopped pecans
1 ¼ 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 325º 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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