"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carrot Cake Recipe

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

Marcia Whitcher Harrington 1946
Added: Sunday, August 24, 2008


1 cup sugar
3/4 cup salad oil
1 1/2 cups flour
1 teaspoon baking pdr.
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup grated carrots (about 2 carrots)
2 eggs
1/2 cup chopped nuts

Mix sugar and oil, then sift in dry ingredients.
Add carrots.
Next add eggs one at a time. Beat well.
Add nuts last.
Bake in a loaf pan 55 minutes at 375 degrees.

Personal Notes:
Personal Notes:
Daughter to Eugene Whitcher
Grandaughter to Roy Leroy Whitcher

Looking through my recipes a came across a Carrot Cake recipe that Helen Quinion gave me a long time ago ( I was a teenager). It might possibly fit in with the cookbook project.
My family always enjoyed it and I hope others will too.




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