"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Bundt Carrot Cake Recipe

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This recipe for Bundt Carrot Cake, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurel Perry
Added: Wednesday, July 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1 1/2 cups oil
4 eggs -- beaten
2 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 cup nuts -- optional
3 cups carrots -- grated
1 box powdered sugar
1 stick margarine -- softened
8 ounces cream cheese -- softened
2 teaspoons vanilla

Directions:
Directions:
Preheat oven to 350.

Mix sugar and oil. Add eggs. Sift flour, soda, salt and cinnamon. Add flour mixture to egg mixture in 4 portions. Mix well. Stir in carrots and nuts.

Bake in greased bundt pan for 50-60 minutes. Cool and ice.

For icing, Cream together butter and cream cheese. Add vanilla and sugar and beat well. Spread on carrot cake. Keep in refrigerator. Freezes well.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I love carrot cake, but hate to make a layer cake. This recipe is perfect, just throw it in a bundt pan, and voila!

 

 

 

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