"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from COOKING WITH GRANDMOTHER AND OTHERS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gazelle Holland
Added: Friday, November 14, 2008


2 cups sugar
4 eggs
1 1/2 cups cooking oil
2 cups flour
3 cups grated carrots
3 teaspoons cinnamon
2 Tablespoons vanilla

1 stick margarine
1 (8 ounce) package cream cheese
1 pound confectioners sugar
1 cup chopped pecans

Mix sugar, eggs, oil, flour, cinnamon and vanilla. Add carrots to batter and bake in 3 layers at 350 for 30 minutes.

FROSTING: Mix softened margarine, softened cream cheese, powdered sugar and chopped pecans. Spread between layers and over cooled cake.




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