"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tea Party Carrot Cake Recipe

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This recipe for Tea Party Carrot Cake, by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Privot
Added: Tuesday, December 30, 2008


2 eggs
3/4 c sugar
3/4 c oil
1 tsp vanilla
1 c flour
1 tsp soda
1/4 tsp salt
1 tsp cinnamon
1 c grated peeled carrots
1/2 c raisins and/or chopped nuts


4 tbsp butter, room temperature
4 oz cream cheese, room temperature
2 c powdered sugar
1 tsp vanilla extract

300 oven. Grease an 8" square pan.

In a mixing bowl, mix eggs and sugar till well blended; stir in oil and vanilla till thoroughly combined.

In medium bowl, combine flour, soda, salt and cinnamon.

Stir flour into the egg mixture and beat well. Stir in carrots, raisins, and/or nuts.

Pour the batter into the prepared pan and bake 40-50 minutes, or until a wooden skewer comes clean. Cool completely on a wire rack.

To make frosting: Cream butter and cream cheese till fluffy. Add powdered sugar and vanilla and beat until smooth.

Spread on the cooled cake. Cut into small squares to serve.

Number Of Servings:
Number Of Servings:
one layer cake




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