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"Hunger is the best sauce in the world."--Cervantes

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Bubba and Nana's Best Recipes , 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:  
Nana

Category:
Category:

Ingredients:  
Ingredients:  
FOR CAKE:
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon salt
4 eggs
1/2 cups vegetable oil
2 cups sugar
1 pound carrots, peeled and shredded
3/4 cup chopped pecans or walnuts

FOR FROSTING:
1 (3-ounce) package cream cheese
1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla

Directions:
Directions:
Mix flour, baking powder, soda, cinnamon, ginger and salt. Beat eggs, oil, and sugar in large bowl. Stir in carrots. Stir in flour mixture and nuts. Pour into greased 13 x 9 inch baking pan. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Let cake cool.

Cream Cheese frosting: In small mixer bowl soften one 3-ounce package cream cheese and 1/4 cup butter. Beat together cheese and butter until mixture is fluffy. Slowly beat in 2 cups sifted powdered sugar until smooth. Stir in 1 teaspoon vanilla. When cake has cooled, spread frosting on top.

Cover with foil to pack, or cut into squares and pack in plastic container.

 

 

 

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