"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Carrot Cake and Frosting Recipe

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This recipe for Carrot Cake and Frosting, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ida Ellis
Added: Tuesday, June 23, 2009


4 eggs
2 c. sugar
1 c. Mazola Corn Oil
2 c. plain flour
2 tsp. cinnamon
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
2 c. grated carrots
1/3 c. chopped nuts
1/2 c. raisins

1/2 c. butter
3 oz. cream cheese
1 tsp. vanilla
3 3/4 c. confectioners sugar
2 to 3 tbsp. milk

Mix: 4 eggs, 2 c.sugar, 1c. Mazola corn Oil
Combine: 2 c. plain flour, 2 tsp. cinnamon, 3/4 tsp. baking soda, 1/2 tsp. baking powder, 1/4 tsp. salt, 1/4 tsp. nutmeg
Add to egg mixture
Stir in: 2 c. grated carrots, 1/3 c. chopped nuts, 1/2 c. raisins
Pour into 2 greased and floured 9 in. round pans
Bake @ 350 for 35 to 40 min
Cool in pan 10 min , then on wire racks
Cream: 1/2 c. butter, 3 oz. cream cheese
Beat in: 1 tsp. vanilla, 3 3/4 c. confectioners sugar, 2 to 3 tbsp. milk
Spread on cooled cake
Sprinkle with chopped nuts




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