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Cakes
glazed carrot cake
Carrot Cake with Cream Cheese Frosting (with lard or oil; flavored with cinnamon and apples, raisins and walnuts; frosted)
Originated from: North America and Italy
Occasion: Any time
Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)

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Ingredients

For cake batter:
1 cup sugar
1 cup Crisco or Mazola salad oil
4 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups grated carrots
1 1/2 cups grated apples
1 cup golden raisins
1/2 cup chopped walnuts, optional

For Cream Cheese Frosting:
4 ounces package cream cheese, softened
1/4 cup butter
1 cup icing sugar
1/2 teaspoon vanilla



Directions

Blend sugar, oil and eggs; beat until slightly thickened.

Sift dry ingredients together.

Combine dry ingredients with egg mixture.

Add carrots, apples, raisins and nuts; blend.

Turn into greased and floured 9x13x2 inch pan.

Bake at 350 degrees F for 35 to 40 minutes.

This can be frosted with Cream Cheese Frosting.



Cream Cheese Frosting: Beat cream cheese and butter until fluffy; beat in icing sugar and vanilla until well blended.


Notes

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Michelle Imperioli. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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