Carrot Cake

This carrot cake recipe is from the Gourmet Cookbook (edited by Ruth Reichl). If I were the creator, I would have called it the "Everything Carrot Cake" – it is full of nuts, carrots, raisins, coconut, and pineapple. This is a four-layer cake and is one of the most moist cakes I have ever tasted. It is layered and frosted with a pretty straightforward cream cheese frosting. (See a cross-section here.)

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  1. Oh yeah. Shoot no more Air Mail. Oh It’s all Air Mail. Anything quicker? Messenger Pigeon? Stealth Fighter?

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