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Carrot Cake Recipe

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

Added: Monday, April 7, 2008


1 lb carrots, grated (about 3 cups)
2 c sugar
1 1/2 vegetable oil
4 eggs
2 c flour
2 t baking powder
2 t baking soda
2 t salt
1/2 c coarsely chopped pecans

2 c confectioners sugar
1 8 ounce pkg. cream cheese, softened
4 T butter at room temperature
2 T pure vanilla extract

Preheat oven to 325. Peel carrots and grate. Measure to make sure there is about 3 cups when grated. Set aside.

Combine sugar and oil in bowl of electric mixer and start beating. Add eggs, one at a time, beating well after each addition.

Sift together the flour, baking powder, baking soda and salt. Gradually add this to oil mixture with mixer. Fold in grated carrots and nuts and blend well.

Continued - Carrot Cake

Prepare 3 9" pans by lightly oiling (or spray with cooking spray) the bottom and sides of each pan. Line the bottom of each with wax paper and oil (or spray with cooking spray) the wax paper.

Pour the batter evenly into the 3 prepared pans. Place in oven and bake for 45 minutes. Remove and let cool for 10 minutes. Then turn out onto wire racks, remove wax papers, and let cool completely. While cooling, make cream cheese frosting as follows:

Sift sugar into bowl of electric mixer. Add cream cheese, butter and vanilla extract and beat until smooth and creamy.

Frost cake when completely cooled by layering frosting between each layer and then frosting top and sides of cake.




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