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Carrot Cake Recipe

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Carrot Cake image
Family Reunion at the The Whitlock Inn, Marietta, Georgia, the Dobbs Ancestral Home, April 12, 2001

 

This recipe for Carrot Cake, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Dobbs Younger
Added: Sunday, February 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
3 cups grated carrots
2 cups sugar
2 cups self rising flour
1 1/2 cups cooking oil
4 eggs
1 cup chopped nuts
1 small can crushed pineapple, drained
1 teaspoon vanilla
1 teaspoon cinnamon

Cream cheese icing:
1 package (8 ounces) cream cheese softened
1 box 10x powdered sugar
2 Tablespoons butter
1 teaspoon vanilla

Directions:
Directions:
Grease and flour a tube or loaf pan. Sift together sugar and flour, then beat in oil and eggs. Stir in carrots, nuts, pineapple, vanilla, and cinnamon. Bake in preheated oven at 300 for 90 minutes. Let cool in pan 45 minutes and turn out onto a cake plate.

Cream Cheese Icing:
Combine all ingredients. Spread Icing on cool cake.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This is Patty's birthday cake.

 

 

 

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