"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Joanne's Carrot Cake Recipe

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

Claudet Meyers
Added: Saturday, January 26, 2008


1-1/2 Cups Oil
2 Cups Sugar
5 Eggs
2 Cups Carrots, grated
1 Cup Pineapple, crushed, drained
1/2 Cups Nuts
2-1/4 Cups Flour
2 Tsp. Baking Powder
1 Tsp. Baking Soda
2 Tsp. Vanilla
2 Tsp. Cinnamon
1 (8oz.) Pkg. Philadelphia Cream Cheese, softened
3/4 Stick Margarine, melted
1 Box Powdered Sugar
2 Tsp. Vanilla

Beat oil and sugar in large mixing bowl. Beat in eggs, one at a time. Mix dry ingredients in separate bowl. Add dry ingredients to sugar mixture. Add vanilla, carrots, pineapple and nuts. Pour into a 10X14 pan or bundt pan, greased and floured. Bake at 350 for 1 hour.
Icing: Mix cheese and margarine. Beat well. Add sugar and vanilla; beat until smooth.




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