"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from ROYAL GRAYCE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Bartlett
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 C sugar
1 C vegetable oil
3 eggs
2 C all-purpose flour
1 1/2 t ground cinnamon
1 t baking soda
1 t vanilla
1/2 t salt
1/4 t ground nutmeg
3 C shredded carrots
1 C coarsely chopped nuts, pecans
FROSTING:
8 oz cream cheese, softened
1 T milk
1 t vanilla
4 C powdered sugar

Directions:
Directions:
Heat oven to 350. Grease and flour 13x9 rectangular pan. Mix sugar,oil and eggs in a large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots and nuts; beat 1 minute. Stir in carrots and nuts. Pour into pan. Bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. FROSTING: Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency.

 

 

 

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