"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mom's Carrot Cake Recipe

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

Tanya Elliott
Added: Monday, October 1, 2007


2 c flour
2 c sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 c salad oil
3 c grated carrots
4 eggs

8 oz cream cheese
1/4 lb butter
2 tsp vanilla
1 c nuts
1 lb box powder sugar

Mix all ingredients at once mixing well; pour into 3-8" greased and floured pans or 2-10" or 1 - 9x13". Bake at 350 for 30 minutes.

FROSTING: Mix all ingredients together and spread on cooled cake.

Personal Notes:
Personal Notes:
This was one of Ginger Mock's great cakes.




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