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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Aunt Pauline's Carrot Cake Recipe

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This recipe for Aunt Pauline's Carrot Cake is from Jesse Bitterman's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. flour
4 egg yolks (beaten)
1 tsp. soda
½ tsp. cinnamon
2 c. carrots (grated)
1 c. nuts (chopped)
4 egg whites (beaten stiff)
2-1/2 c. sugar
1-1/2 tsp. baking powder
1 tsp. salt
1-1/2 c. salad oil
Directions:
Directions:
Sift together all dry ingredients. Combine sugar and oil in bowl. Mix. Add carrots and egg yolks. Add dry ingredients and nuts. Mix just till incorporated, then fold in egg whites. Bake in greased and floured tube pan (not bundt) in 350º. Frost with cream cheese frosting or just dust with powdered sugar.
Number Of Servings:
Number Of Servings:
1 cake
Preparation Time:
Preparation Time:
1 hour and 15 minutes
Personal Notes:
Personal Notes:
This was Pauline Bitterman Kelso's recipe.

 

 

 

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