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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Glenna Layman
Added: Saturday, February 7, 2009


2 C. sugar
1 1/4 C. salad oil
4 eggs

2 C. plus 2 tbsp. flour
2 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp each allspice and nutmeg

3 C. finely grated carrots
1 C. chopped walnuts
1 C. raisins

1 1/2 C. brown sugar
1 1/2 C. undiluted canned milk
1 cube butter or oleo
2 tbsp. vanilla
1 1/2 C. coconut
1 C. chopped pecans

Preheat oven to 375

Mix first group of three ingredients, combine dry ingredients and add to first mixture, and finally add the last group of three ingredients.
Bake in greased and floured 9x13x2 pan at 375 for 35 to 40 minutes.

Mix frosting ingredients in medium sauce pan and boil for five minutes. Pour on cake while hot.

Personal Notes:
Personal Notes:
This is the moistest cake!




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