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Carrot Cake (Mittie Kolb) Recipe

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This recipe for Carrot Cake (Mittie Kolb), by , is from The Willie Ruth Forrester and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Forrester
Added: Wednesday, January 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
*Cake*
2 c flour
1 tsp. soda
1 tsp. salt
4 medium eggs (room temp)
2 c sugar
2 tsp. cinnamon
1 1/2 c Wesson Oil
3 c grated carrots

*Icing*
1 box powdered sugar (10x)
8oz. pkg. cream cheese
2 tsp. vanilla
1/2 cup chopped pecans

Directions:
Directions:
Mix all dry ingredients, stir into wet ingredients. Bake in two 9" layers for 45-50 min @ 350. Cake will appear dry on the top and should pull away from the side of the pans once ready. Invert onto cooling rack and cool comletely.

*Icing*
Mix butter, cream cheese & vanilla until creamy. Gradually add powder sugar until completely incorporated. Fold in chopped pecans.

Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This is my most frequently requested cakes among my friends and co-workers. It is a HUGE hit! Try not to cut corners on the recipe.. use the Wesson Oil.. trust me it makes a difference. And use fresh carrots and grate, this is what makes the cake so moist. As well, you CAN substitute low fat/fat free cream cheese, but it just doesn't hold up very well for icing a cake.

 

 

 

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