"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Museum Carrot Cake Recipe

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This recipe for Museum Carrot Cake, by , is from Cooking in Loraine's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Loraine Elfers
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. corn oil
2 c. sugar
3 eggs
2 c. flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. vanilla
1 tsp. salt
2 c. finely shredded carrots
1 c. chopped walnuts
1/2 c. crushed pineapple
3 oz. cream cheese
1 1/4 c. confectioners sugar
1/2 c. margarine or butter
1/8 c. crushed pineapple
1/4 c. chopped walnuts

Directions:
Directions:
Combine all ingredients thoroughly. Bake in greased 9 x 13 pan at 350 for 55 - 60 minutes. Let cool.

Icing: Mix cream cheese, confectioner's sugar, and butter. Add pineapple and walnuts. Spread over cake.

Number Of Servings:
Number Of Servings:
Appr. 10-12
Personal Notes:
Personal Notes:
I'm not sure where mom discovered this carrot cake recipe but it is definately a winner!

 

 

 

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