Avon Carrot Cake With Cream Cheese Frosting

"My sister in law made this for a family gathering over the Labor Day weekend. She got this out of an old Avon cookbook when she was a teenager. It doesn't have any add ins and I think that is the beauty of it. If you like add ins there are many many other carrot cakes on zaar for you to choose from. While there are similar recipes posted there is none with these exact ingredients and amounts. Enjoy!"
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by Boomette photo by Boomette
Ready In:
45mins
Ingredients:
13
Serves:
8-10

ingredients

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directions

  • Sift together sugar flour, soda, salt and cinnamon.
  • Stir in oil. Add eggs one at a time, mixing well after each addition. Add carrots, nuts and vanilla, mixing thoroughly.
  • Pour into a greased 13 x 9 inch cake pan. Bake in a 350 degree oven for 30 minutes. Cool in pan.
  • Combine butter, cream cheese, and vanilla, mixing well. Gradually add powdered sugar, beating until smooth. Spread on cooled cake.

Questions & Replies

  1. Do you know exactly which Avon cookbook this recipe was in? I lost my copy many years ago and trying to get another. I loved this recipe. I remember adding raisins, chocolate chips and walnuts to it. It was awesome!
     
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Reviews

  1. This is a really moist cake. First time making carrot cake in a pan like this though. I greased my pan but still had to fight to get it out of pan. Next time I don't think I would cool in pan, I would take it out right away and let cool on rack. Might of been easier to get out. There were 2 errors in the recipe though, the first one when you say to add the nuts it is not in the ingredients and in the frosting you mention to add the vanilla but not in the ingredients. I added 1 teaspoon of vanilla and that worked out delicious. Makes alot of frosting though. Had to cook mine for an extra 10 minutes. Turned out to be a good cake. Thanks for your recipe invictus. Made for the Holdiay Tag '09
     
  2. I did half the cake in a 9 inch round pan. But I would use a smaller pan another time. The cake is really good and moist. You mention the nuts in the direction but not in the ingredients. I omitted them. I used half sugar cause I didn't want it too sweet. Perfect like that. The frosting also is great. Thanks Invictus :) Made for PRMR tag game
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://static-p4.fotolia.com/jpg/00/07/56/65/400_F_7566547_20ifdfgQw0rkaJfAXx2GIyTtmoXCBOn4.jpg");background-repeat: repeat; }</style> I have changed my name! Formerly Heidi in Seattle but I moved to the burbs so it doesn't quite fit anymore. Besides the name I have chosen is my handle in many places and holds special meaning to me. Invictus is a peom by William Ernest Henley which I discovered whilst in the darkest depths of despair. To this day it is a source of inspiration for me: OUT of the night that covers me, Black as the Pit from pole to pole, I thank whatever gods may be For my unconquerable soul. In the fell clutch of circumstance I have not winced nor cried aloud. Under the bludgeonings of chance My head is bloody, but unbowed. Beyond this place of wrath and tears Looms but the Horror of the shade, And yet the menace of the years Finds, and shall find, me unafraid. It matters not how strait the gate, How charged with punishments the scroll, I am the master of my fate: I am the captain of my soul. I absolutely love to cook and bake. I am not a chef by any means and don't desire to be one. I simply love to cook for myself, my husband, and my two kids. My spare time is filled with checking out cookbooks from the library, devouring them,planning meals, and of course being in the kitchen! This site is amazing and I love being able to enter in a few ingredients that I have in my kitchen and come across a wonderful meal for my family. That has saved me a trip to the store more than a few times. The gameroom has introduced me to outstanding recipes that I would not have otherwise tried, and I am happy to say that my family has never eaten better. My tried and true don't make nearly as often of an appearance at my dinner table. We now have so much variety. I post recipes in spurts as I feel the urge to check out a new cookbook from the library. I go through a book once, tag anything that looks tasty and interesting and then go back through again asking myself "is this a realistic recipe that I would make, that my family may enjoy?" and if it is I post it. These days I am saving my recipes privately until I try them. I only want the really good ones to be stamped with my name. :) Gone are the days of typing out recipes in Word and saving them to my hard drive, making photocopies, or worse yet handwriting them on various scraps of paper. On occasion I will repost a recipe I found on another site but that won't happen often. Many of my earlier posted recipes I have not tried but I am making it my mission to change that. I still have a ways to go but I will eventually make each and every last one of them. Regarding reviews: I won't take it personally if you don't like something I have posted......even if it is a personal favorite. We all have different tastes! Please be honest but respectful with your review. A one or five star review that has no comments or a comment that isn't helpful really doesn't do anyone any good. What worked for you what didn't? How did you manage to fix an issue in the recipe? Recently I have found that I have tightened up my rating system a bit. 3 stars is a good rating and though I was once reluctant to dish out a 3 star rating for fear of hurting feelings it is becoming more comfortable for me to do so. I won't go back and adjust previous rating but from here on out this is how I rate my recipes: 1 star - Something was fundamentally wrong with the recipe, how it was written, the technique used, ect. The recipe was disastorous in one way or another and was inedible. 2 stars - The recipe itself seemed to be well written or at the least I feel that I understand the intended result. Even so, it isn't anything that my family would ever eat again and chances are we went for takeout instead of enjoying dinner. 3 stars - A good recipe that I may or may not add into my recipe box and I will say why or why not in my review. The recipe wasn't a show stopper by any means but it was an adequate meal that my family ate. 4 stars - A recipe that my entire family enjoyed and one that will be repeated often. 5 stars - A true show stopper that enticed my tastebuds with every bite! As recipes posters, please never feel the need to thank me for reviewing one of your recipes. My review is in thanks to you for sharing your recipe. Thank you for posting it so that I may experience something new. In return I do not personally thank individuals who have reviewed my recipes. Afterall cooking is why we are here! So thank you in advance for taking the time to read my page, try one of my recipes, and being kind enough to review. 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