"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Carrot Cake Recipe

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

Lerue Tramel
Added: Monday, October 6, 2008


2 cups flour
2 cups sugar
4 eggs
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
1 1/2 cups cooking oil
3 cups grated carrots

Carrot Cake Icing:
1 (8 oz) pkg cream cheese, softened
1 stick butter, softened
1 tsp vanilla
1 pound powdered sugar
1 cup nuts, chopped

Mix together and bake at 350 for 25-30 minutes. Cool and frost. For icing, blend cream cheese, butter, vanilla and powdered sugar until smooth. Add nuts and spread on cake.




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