Carrot Cake Recipe, How to Make Carrot Cake, Family Recipes

Our Not Too Secret Family Recipes

Back to Favorite Family Recipes List

To print in large print (.doc) format for your own binder Carrot Cake as .doc

In baking you need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!

Carrot Cake

This recipe for Carrot Cake can be baked in tube pan or bundt pan and frosted with a cream cheese frosting.

1 cup shortening
1½ cups brown sugar
½ cup sugar
4 eggs
3 cups flour
1 tsp salt
1½ tsp baking soda
1½ tsp baking powder
1 tsp cinnamon
¼ cup orange juice
3 cups grated carrots
1 cup coconut
(Cream Cheese Frosting)
¼ cup butter
8oz cream cheese
1 ½ cups powdered sugar
1 tsp vanilla

Preheat oven to 300. Cream together shortening and sugars. Add eggs one at a time, and beat till fluffy.

Mix flour, cinnamon, baking powder, baking soda, and salt with fork in another bowl. Gradually add the juice and carrots to creamed mixture and then add the dry ingredients.

Fold in coconut and pour into a greased and floured bundt or tube cake pan.

Bake for about 1 hour 15 minutes and cool in pan for 10 minutes before inverting on wire rack. Cool before icing.

Set out cream cheese to soften for 20 minutes. Mix butter, cream cheese, vanilla till very smooth. Add powdered sugar and stir this for a few minutes till blended and then spread on cake and chill. Keep in any leftover cake in refrigerator.

Las Vegas Living

Our Not Too Secret Family Recipes

Carrot Cake