"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Carrot Cake ~ ~ Pat Taylor Recipe

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This recipe for Carrot Cake ~ ~ Pat Taylor, by , is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Pace
Added: Saturday, October 13, 2007


3 Cups Flour
2 Cups Sugar
1 1/2 Cups Wesson Oil
4 eggs
3 Cups Grated Carrots
1 Cup Chopped Nuts
1 Cup Raisins
2 tsp. Cinnamon
2 tsp. Soda
2 tsp Salt

Cream Cheese Icing:
8 oz Pkg. Cream Cheese
2 TLB Butter Softened
2 tsp. Vanilla
3 1/2 Cups powdered sugar
a few drops of canned milk

Sift dry ingredients. Add Wesson oil, Stir well. Add Eggs. Beat well. Add Carrots, Nuts & Raisins. Bake at 350 degrees for 30 minutes...reduce heat to 300 degrees for another 30 minutes (thick batter)
Icing: Beat Powdered sugar, cream cheese and softened butter together. Add Vanilla and few drops of canned milk as needed. Add tsp. salt to take out the bitter sweet taste of the icing Spread on Cooled Cake

Personal Notes:
Personal Notes:
~~ Accept criticism and seek counsel of those who will tell you your faults. Mere praise will never bring the improvement you need. He that won't be counseled can't be helped. ~~




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