"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Carrot Cake Recipe

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

Nola Hodge
Added: Monday, August 4, 2008


3 c. finely grated carrots
1 1/2 c. canola oil
2 c. sugar
4 eggs
2 c. self rising flour
1 tsp. cinnamon
1 tbsp. vanilla
1 box powdered sugar
8 oz. cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
1 c. chopped pecans

Cream together sugar and canola oil. Add eggs, one at a time, beating well between each addition. Add carrots and flour and beat until well mixed. Add cinnamon and vanilla. Bake at 350 in two 8 or 9 inch round baking pans or in a 9x13 inch baking pan for 25-30 minutes or until a toothpick comes out clean. Remove from oven and cool completely. For frosting, combine cream cheese and butter and mix until fluffy. Add powdered sugar and vanilla and continue mixing. Fold in chopped nuts.




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