"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

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.

Ruth May
Added: Sunday, February 17, 2008


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
1/2 Cup Butter
1 (8oz.) Pkg. Cream Cheese
1 Tsp. Vanilla
1 Lb. Powdered Sugar

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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