"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lawry’s Carrot Cake Recipe

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This recipe for Lawry’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.

Contributor:  
Contributor:  
Ruth May
Added: Sunday, February 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 Cups Sugar
1-1/2 Cup Oil
4 Eggs
2 Cups Flour
2 Tsp. Baking Powder
1-1/2 Tsp. Baking Soda
1 Tsp. Salt
2 Tsp. Cinnamon
2 Cups Carrots, finely grated
1 (8-3/4oz.) Can Pineapple, crushed, drained
1 Cup Golden Raisins
1/2 Cup Nuts, chopped
Frosting:
1/2 Cup Butter
1 (8oz.) Pkg. Cream Cheese
1 Tsp. Vanilla
1 Lb. Powdered Sugar

Directions:
Directions:
Mix together sugar, oil and eggs. Sift dry ingredients and mix with egg mixture. Add carrots, pineapple, raisins, and nuts then mix. Pour into a greased and floured 9X13 pan and bake at 350º for 35 to 40 minutes. Cool, combine frosting ingredients and beat until smooth. May add small amount of milk to thin if needed.

 

 

 

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