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Cake: Carrot Cake Recipe

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This recipe for Cake: Carrot Cake is from Dedicated with love to my mother, LaVeta Lewis., 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:
1½ cups oil
2 cups sugar
4 eggs
2 cups flour
1½ teaspoon soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups grated carrots
Optional: 1 cup walnuts or pecans chopped
Optional:1 small can crushed pineapple with juice.
Optional: ½ cup coconut
Cream cheese Frosting:
12 ounces softened cream cheese
1½ sticks butter
1½ boxes powdered sugar (6 cups)
3 teaspoons vanilla.
Directions:
Directions:
Preheat oven 325º. Combine oil, sugar. Add eggs, beat after each egg. Add flour, soda, salt and cinnamon. Mix well. Fold in carrots. Optional add pineapple and nuts. Pour into prepared cake pans round or 9x13 inch pan. Bake 45 minutes or until done. Remove round cakes from pans after cooled 15 minutes. Cool on rack or leave in pan if using a 9x13 inch pan.
Frosting:
Beat softened cream cheese, softened butter, vanilla and powdered sugar. If too thick, thin with evaporated milk. Frost layers of cake, top of cake and sides. Optional sprinkle with nuts.
Family favorite.

 

 

 

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