"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Carrot Cake Recipe

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

Contributor:  
Contributor:  
Lynn Di Carlo - Atlantic Ward
Added: Thursday, June 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1 1/2 cups salad oil
4 eggs
2 tsp. baking soda
2 cups flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
3 cups grated carrots
1 cup chopped pecans

Directions:
Directions:
Mix sugar and salad oil; add eggs. Stir well. Combine next five ingredients. Stir into oil mixture until smooth. Add carrots and pecans, pour into three greased nine-inch cake pans. Bake at 325F for 30 minutes. Let cool and top with cream cheese frosting.

 

 

 

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