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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 of Dorothy Thompson Russler, 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 sugar
1 1/2 cups oil
4 eggs
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/2 cup chopped pecans
3 cups grated carrots
Directions:
Directions:
Using electric mixer combine sugar and oil. Add eggs and beat until well blended. Stir together flour, soda, cinnamon and salt; set aside 1 cup. Gradually add pecans and carrots to reserved 1 cup dry mixture. Add creamed mixture to flour mixture and blend thoroughly. Stir in pecan and carrot mixture.
Pour into a greased 13x9 inch baking pan. Bake at 300º for 1 hour until done. Cool, then frost.

Frosting -
8 ounces cream cheese, softened
1/2 c butter or margarine, softened
2 tsp vanilla
1 pound confectioner sugar (about 5 cups)
Blend together softened cream cheese and butter; add vanilla and sugar.

 

 

 

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