"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for CARROT CAKE, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Carter
Added: Wednesday, December 10, 2008


2 cup flour
2 cup sugar
1-1/2 cup oil
3 cup grated carrots
1-1.2 tsp. soda
1 tsp. salt
1 cup cinnamon
4 large eggs
1 tsp. vanilla


1 stick oleo
1-1/2 powdered sugar
chopped pecans
8 oz. cream cheese
1/2 tsp. vanilla

Mix dry ingredients. Add oil. Add eggs, one at a time, blending after each addition. Add carrots (19x13 cake pan). Bake at 350 for 45 to 50 min. or until done. top with frosting.
Frosting, combine ingredients

Number Of Servings:
Number Of Servings:
48 - 1-1.2" sq.




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