"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

CARROT PECAN CAKE Recipe

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This recipe for CARROT PECAN CAKE, by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dottie Glaser
Added: Wednesday, April 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
MIX TOGETHER :
1 cup chopped pecans
1 1/4 cup Crisco Oil
4 Large eggs
2 cups sugar
2 tsp. cinnamon
1 tsp. salt

ADD TO THIS MIXTURE :
3 cups grated Carrot
2 cups flour
1 tsp. Soda
2 tsp. baking powder
1 tsp. vanilla

Directions:
Directions:
Mix well; pour into Pam sprayed baking pan or bunt pan - Bake at 325 degrees for 1 hour and 10 minutes.

ICING:
1 stick of real butter
8 oz. Cream Cheese
1 1/2 tsp. Vanilla
1/2 box powdered sugar
enough milk to make mixture creamy

Spread on cake after it has cooled completely.

Personal Notes:
Personal Notes:
A very moist cake that is simply delicious.

 

 

 

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