"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Michelle's Carrot Cake Recipe

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This recipe for Michelle's Carrot Cake, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Leslie Rumsey
Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
2 cups all-purpose flour
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
4 eggs
1 1/2 cups oil
3 cups grated carrots
2 cups chopped pecans

Directions:
Directions:
Mix sugar and oil until well blended. Add egg yolks one at a time, beating after each addition. Sift dry ingredients into sugar mixture and mix well. Add carrots and pecans and mix thoroughly. Beat egg whites until stiff and fold into batter. Pour into greased and floured tube pan. Bake at 350 for 1 1/2 hours. Remove from pan and let cool completely before icing. See following icing recipe.


 

 

 

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