Carrot Cake and Cream Cheese Icing

December 4, 2011

by Beth

Carrot cake is one of my family’s favorite desserts. My brother and I had a competition going for a while, but I’ve deferred to him for the annual Thanksgiving carrot cake. But, that doesn’t keep me from making it for family celebrations at other times. My recipe is a combination of 2 recipes from Lovin’ Spoonful which is a cookbook from the Catholic Women’s Association, St. Michaels’s Catholic Church. Auburn, AL that was published in 1975.

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About the Author

Beth

Marathoner (hey! I did complete the Nashville Rock'n'Roll Marathon! -- never again!), peregrino (Via Frances, Camino de Santiago de Compostela 2013), techie behind famvin.org for over 20 years now, mother to David, Marie and Daniel, Mémère to Lily, Ella, Genevieve, Henry, Avery, Luke and Claire, Catholic Christian (when I get frustrated and want to leave the RC I find myself asking "But where would I go?"), Auburn Tiger (War Eagle!), retired from Auburn University Libraries, and after 44 years, I'm still married to JP.

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2 Comments

  1. Leigh

    This recipe works well in a 13×9 cake pan as well. Just bake a bit longer. It can tolerate more carrots, too.

  2. Liz

    Yep… the carrot amount is a starting point! My folks love a layer cake so that’s how we do it

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