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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Carrot Cake Recipe

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This recipe for Carrot Cake is from Culinary Queen, 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 c all purpose flour
2 t baking powder
½ t salt
2 t ground cinnamon
3 large eggs
2 c sugar
¾ c vegetable oil
2 t vanilla
3 c grated carrots
1 c chopped walnuts or pecans

Frosting
½ c butter, softened
8oz cream cheese, softened
4 c powdered sugar
2 t vanilla
Directions:
Directions:
Preheat oven to 350º. Grease and flour 2- 9" round or 1- 9x13 baking pans. In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside. In large bowl, beat together eggs, sugar, oil, and vanilla. Gradually add flour mixture, beating until well blended. Stir in carrots and chopped nuts. Pour batter into prepared pan/pans. Bake for 40-45 min or until a toothpick inserted comes out clean. Allow to cool in the pans for 10 min, then turn out onto wire rack if using 9" round or leave in pan for 9x13. Cool completely. For the frosting: beat together butter and cream cheese until smooth. Add powdered sugar and vanilla, beating until creamy. Frost layers or the top of the 9x13 cake. Garnish with additional chopped nuts if desired.
Store in airtight container at room temp for up to 3 days or refrigerate for up to a week.

 

 

 

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