"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Carrot Cake, by Wendy Farr, is from The Farr Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. sugar 2 c. flour 1 tsp. salt 2 tsp. baking soda 2 tsp. cinnamon 1 1/2 c. Wesson oil 4 beaten eggs 3 c. grated carrots 1 cup chopped walnuts.
Icing: 1 8 oz. pkg. cream cheese 1/2 c. butter 2 tsp. vanilla 1 box powdered sugar
Sift together dry ingredients. Add and beat well oil and eggs. Add carrots and beat again. Fold in nuts. Place in greased 9 X 13 pan. Bake at 350º for 30-40 minutes. Icing: Cream together cream cheese, butter, and vanilla. Gradually add powdered sugar.
This was one of Becky Bayer and my favorite recipes from high school.
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