"Those who forget the pasta are condemned to reheat it."--Unknown

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Prior
Added: Thursday, July 23, 2009


2 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. sugar
2 tsp. cinnamon
1-1/2 cups vegetable oil
4 eggs
4 c. carrots, peeled and finely grated

1 (8 oz.) pkg. cream cheese
1/2 c. butter
1 lb. confectioner's sugar
1 tsp. vanilla
4 oz. shredded coconut (optional)
1 c. pecans, coarsely chopped (optional)

In a large bowl, mix flour, baking soda, salt, sugar and cinnamon. Add the oil and mix well. Add the eggs, one at time, beating well after each addition. Add the carrots, and stir until well blended. Pour mixture into a 9" x 13" greased baking pan. Bake at 325 for 40-45 minutes or until a knife inserted in the center comes out clean. While the cake is cooling, cream the icing ingredients together. Ice cake after thoroughly cooled.




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