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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot Cake Recipe

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This recipe for Carrot Cake is from Trinity Delights Cookbook, 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:  
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 - 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 20 oz. can crushed pineapple (drained)
3 cups all purpose flour
1 - 1/2 teaspoons baking powder
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Directions:
Directions:
1) In a medium size bowl, combine grated carrots and brown sugar. Let them rest for about 60 minutes then stir in raisins.
2) Preheat oven to 350F. Grease and flour two 10 inch cake pans.
3) In a large bowl, beat the eggs until completely mixed. Gradually beat in white sugar, oil, and vanilla. Stir in the pineapple. Combine flour, baking
soda, salt, and cinnamon and stir into the wet mixture until absorbed. Finally, stir in the carrot and walnut mixture. Pour evenly into the prepared pans.
4) Bake for 45 minutes in the pre-heated oven until the cakes are done. Test with a toothpick. Let them cool after removing the pans. You can frost them with cream cheese or a frosting that you prefer.

 

 

 

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