"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Carrot Cake Recipe

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

Connie Hawkins
Added: Monday, January 26, 2009


1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups plain flour, sifted
1 teaspoon salt
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon baking powder
3 cups carrots, grated (1 lb)
1 cup nuts (optional)

Preheat oven to 325
Mix oil, sugar, and eggs with a mixer.
Sift flour, salt, baking soda, cinnamon, baking powder, add to egg mixture. Mix well, stir in carrots.
Pour into 3 well greased 8 inch round pans.
Bake at 325 for 35-40 minutes.
Cool on rack and frost with Cream Cheese Frosting




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