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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carrot Cake Recipe

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This recipe for Carrot Cake is from Recipes from Grandma Mary Ina's 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:
Ingredients:  
Ingredients:  
4 eggs
2 c. sugar
1 c. vegetable oil
1/2 c. applesauce
1 tsp. vanilla

2 1/2 c. whole wheat flour (or white if you must)
1 tsp. soda
1/2 salt
1 tsp. cinnamon

3 c. grated carrots
1 c. crushed pineapple
1/2 c. raisins

Frosting:
18 oz. packaged cream cheese
1/2 c. butter
3 3/4 c. powdered sugar
3 tsp. vanilla
Directions:
Directions:
Beat eggs and sugar, add oil, applesauce and vanilla. Add whole wheat flour, soda, salt and cinnamon. Then add carrots, pineapple, and raisins.

Bake in 10 x 15 inch pyrex baking dish, or my preference is to bake it in 3 disposable 9 inch foil pans. Bake in a 350º oven until toothpick inserted in center comes out clean. Then frost them in the pans, put in zip lock bags and freeze. Use one at a time or whenever.

Frosting:
Beat together cream cheese, butter, powdered sugar, and vanilla. Frost cake, then top with finely chopped pecans or walnuts.

Number Of Servings:
Number Of Servings:
1 cake
Personal Notes:
Personal Notes:
For chocolate carrot cake:
Add 1/2 c. baking soda to flour mixture and 1/4 c. cocoa. Add chocolate chips to the frosting.

Hint: When baked in disposable pans make great Christmas gifts for neighbors, teachers, etc.

 

 

 

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