"Hunger is the best sauce in the world."--Cervantes

Best Carrot Cake Recipe

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This recipe for Best Carrot Cake, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Vernon
Added: Friday, November 9, 2007


1 1/2 C oil
1 1/2 C sugar
4 eggs
2 C flour
1/2 tsp. salt
1 tsp. baking powder
3 tsp. cinnamon
3 C grated carrots
1 C chopped nuts
1 C crushed pineapple
1 C raisins and/or coconut, if desired

1 cube soft margarine
1 (8 oz) cream cheese
1 box powdered sugar
1 tsp. vanilla

Mix oil, sugar and eggs. Sift together dry ingredients and blend with sugar mixture. Fold remaining ingredients in and bake at 325 for about 45 minutes or until not jiggly in the center.
Option for frosting: add 1/4 C crushed pineapple, 1 tsp. lemon juice and 1 tsp. grated orange rind.

Personal Notes:
Personal Notes:
This is sort of a combo from Grandma's two favorite recipes. Helpful hint: For best results, freeze carrot cake overnight, then return to refrigerated temperature before serving.




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