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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Easy Carrot Cake Recipe

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This recipe for Easy Carrot Cake is from Research 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!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
1 1/4 cups Miracle Whip Salad Dressing
1 package (2 layer size) yellow cake mix
4 eggs
1/4 cup water
2 tsp ground cinnamon
2 cups finely shredded carrots
1/2 cup chopped walnuts

FROSTING:
1 pkg (8 ozs) Cream Cheese, softened
1 table spoon vanilla
3 to 3 1/2 cups sifted powdered sugar
Directions:
Directions:
Cake: Heat oven to 350º
Beat salad dressing, cake mix, eggs, water and cinnamon at medium sped with electric mixer until well blended. Stir in carrots and walnuts. Pour into greased 13 X 9 inch baking pan. Bake 30 to 35 minutes or until toothpick inserted comes out clean. Cool Completely.

Frosting:
Beat cream cheese and vanilla at medium speed with electric mixer until well blended. Gradually add sugar, beating until light and fluffy. Frost cake. Makes 10 to 12 servings. Variation: Substitute 1 container (16 ozs) ready-to-spread cream cheese frosting for frosting recipe.
Personal Notes:
Personal Notes:
I use to make this all the time and I remember it was very moist.

 

 

 

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