"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Carrot Cake Recipe Recipe

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

Richard Lear Jr. & Rikki Lear
Added: Wednesday, July 25, 2007


2 cups flour
2 teaspoon cinnamon
2 teaspoon baking soda
2 teaspoon salt
4 eggs
2 cups sugar
1 cup cooking oil
3 cups grated carrots
1 teaspoon vanilla
1 stick butter
1 8 oz. block of cream cheese
1 cup chopped pecans or walnuts
1 box confectioner sugar

Mix together in one bowl: 2 cups flour, 2 teaspoon cinnamon, 2 teaspoon baking soda and 2 teaspoon salt.

Cream together in another bowl: 4 eggs, 2 cups sugar, 1 cup cooking oil, 3 cups grated carrots.

Add dry ingredients to other ingredients. Mix well.

Bake at 350 F for 30 minutes (check with fork to make sure it is done)


Allow cream cheese to soften and butter to soften then mix together, add vanilla, chopped pecans or walnuts and box of confectioner sugar.




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