"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Sanchez Family and Friends Cookbook Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Milda Richbourg
Added: Wednesday, February 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour
2 cups sugar
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
4 eggs
1 1/2 cups Wesson Oil
3 cups grated carrots ( 6-8)

Frosting
1- 8 oz Philadelphia cream cheese
2 sticks soft butter or margarine
1 box powdered sugar
1 tsp vanilla
1 cup finely chopped pecans

Directions:
Directions:
Sift together dry ingredients in a small bowl. Add beaten eggs, Wesson Oil, grated carrots. Line two 9 inch cake pans with wax paper and spray with Pam. Pour batter in each pan. Bake at 350 for 20 -25 minutes or until toothpick comes out clean.

Frosting
Mix all ingredients together very well. Put between layers and top. Refrigerate until ready to serve.

Personal Notes:
Personal Notes:
This cake may be made ahead of time and frozen. Make sure and take out several hours before serving.

 

 

 

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