"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa King
Added: Sunday, June 15, 2008


2 Cups flour
2 tsp. Baking power
1 1/2 tsp. Soda
1 tsp salt
2 tsp. Cinnamon

1 1/2 cups oil
2 cups sugar
4 whole eggs, one at a time
continue beating

2 cups fine grated raw carrots
1 cup well drained crush pineapple
1/2 cup chopped nuts

1 cube margarine or butter
1 8 oz. Pkg. Cream cheese
1 tsp. Vanilla
1 pkg. Powdered sugar

Sift together first 5 ingredients (through cinnamon).
Then add the oil, sugar and eggs (one at a time).
Lastly, add the grated carrots, crushed pineapple and chopped nuts.
Bake @ 325 45 to 50 minutes in 9 x 13 greased pan.

Cool cake completely, then:
Cream cheese & margarine
until creamy, add vanilla & sugar
gradually, beat til thick enough and frost cake.




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