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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrot Cake or Cupcakes Recipe

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This recipe for Carrot Cake or Cupcakes is from Joy of the Repast: Favorite Recipes of Family and Friends, 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 1/2 cups flour
2 cups sugar (you can reduce the sugar to 1 1/2 cups)
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 cups (4 medium) shredded carrots
1 1/2 cups oil
4 eggs
1 cup chopped nuts
1 cup raisins (optional)
FROSTING:
3 cups powdered sugar
2 tbsp. softened butter
8 oz. cream cheese
Directions:
Directions:
Heat oven to 350 degrees. Grease (not oil) and lightly flour two 9" round cake pans (I use a large rectangular pan). In a large bowl, blend all cake ingredients except nuts at a low speed until moistened. Beat 3 minutes at high speed. Stir in nuts; pour batter into prepared pans. Bake for 35-40 minutes or until toothpick inserted into center comes out clean. If you are making cupcakes the cooking time may differ a little. Cool 10 minutes; remove from pans. Cool completely and frost.
FROSTING:
Blend the powdered sugar, cream cheese and butter until smooth.
Personal Notes:
Personal Notes:
Always a favorite!! Make this at your own risk - VERY FATTENING. So easy to make and freezes well.

 

 

 

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