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Cookies, Candy & Desserts

Carrot Cake III - 2002
​​​​​​​​​​Recipe courtesy of Joan Wozny

INGREDIENTS
CAKE   
  • 1 cup  vegetable oil
  • 2 cups  sugar
  • 3 cups  carrots -- freshly grated
  • 1 cup  walnuts -- coarsely chopped
  • 2 cups  all-purpose flour
  • 1 Tablespoon  baking powder
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  nutmeg -- freshly grated
  • ½ teaspoon  salt
  • 4 eggs -- large

FROSTING   
  • 4 Tablespoons  unsalted butter -- softened
  • ¼ cup  shortening
  • 12 ounces  cream cheese -- softened
  • 1 Tablespoon  vanilla extract
  • 1 ½ cups  confectioner's sugar

PREPARATION
Preheat oven to 350 degrees.  Oil an 11x9 inch sheet cake pan.

Cake: In a large bowl, combine oil, sugar, carrots, walnuts, flour, baking powder, cinnamon, nutmeg, and salt.  Stir to combine.   Add the eggs and mix well.  Pour the batter into the prepared pan. Bake until the cake is springy to the touch, about 45 minutes.  Cool in pan on wire rack.

Frosting: Cream together butter, shortening, and cream cheese with wooden spoon or hand mix on medium.  Add milk and vanilla, mix.  Add confectioner's sugar and stir until smooth.  When cake is cool, frost.

You can also add in raisins and 1 can of crushed pineapple for more flavor and texture.
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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking