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Carrot Cake Recipe

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This recipe for Carrot Cake is from The Wright Family Cookbook Project, 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:  
1/2 cp Canola oil
4 eggs
2 cps grated carrots
1-8 ½ oz can crushed pineapple, drained
2 cp flour
2 tsp baking powder
1 ½ tsp baking soda
1 cps sugar
2 Tbls cinnamon
1 tsp salt
½ cp coconut
½ cp chopped walnuts
1 recipe of Cream Cheese Frosting
Directions:
Directions:
Mix the oil and eggs together. Stir in the flour, baking powder, baking soda, sugar, salt and cinnamon till well blended. Add carrots, pineapple, nuts and coconut and stir just till blended. Don’t over stir. Pour into a greased and floured cake pan. Bake at 350* for 35-40 min or until it passes the toothpick test. Let it cool completely before you put the frosting on it.

Cream Cheese Frosting
8 oz cream cheese, room temp
2 Tbls butter, room temp
1 tsp vanilla
2 cps powdered sugar

Using a potato masher or fork cream the cream cheese and butter together with the vanilla. When it’s well blended add the powdered sugar and stir it all together.

The cream cheese and butter must be at room temp or it will never, ever become smooth and you’ll have little lumps in your frosting.
Personal Notes:
Personal Notes:
This is a cake that I remember Mom making a lot. I didn't like it as a kid but I love it as an adult. When I make it I use a store bought cream cheese frosting because it's just a good and easier.
Shari

 

 

 

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