"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Carrot Cake Recipe

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

Bonnie Haegele
Added: Thursday, February 14, 2008


2 c. flour sifted
1 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. salt

1 stick butter (beat until creamy)
1 tsp. vanilla
1c, nuts, chopped
1 8 oz. pkg. cream cheese
1 box powdered sugar

Add milk or cream until nice and easily spread.

Combine 1/2 salad oil and 2 cups sugar; mix well and add 4 eggs, one at a time; beat well after each other. Gradually add dry ingredients. Mix well; add 2 cups finely grated carrots. Bake in three eight inch pans, well greased and floured. Bake at 350 degrees for 50 or 60 minutes. When cool ice it.




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