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Carrot Cake Recipe

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

Contributor:  
Contributor:  
Julie Dautel
Added: Monday, August 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 cups sugar
1 cup vegetable oil
3 large eggs
2 c. flour
2 teaspoon ground cinnamon
1 tsp baking soda
1 tsp vanilla
tsp salt
3 c. shredded carrots( 5 medium)
1 c. chopped nuts

Frosting:
8 oz. Cream cheese softened
1/4 cup of butter
2 to 3 tsp milk
1 tsp vanilla
4 c. powered sugar


Directions:
Directions:
Beat sugar, oil, and eggs on slow speed for about 30 seconds. Add remaining ingredients except for carrots and nuts. Stir in carrots and nuts. Bake in greased and floured pans at 350 for 40 -45 minutes. ( 2 round pans or 13 X 9) Let them cool for 10 minutes and remove from round pans. Cool completely and frost after 1 hour.
Frosting:
Mix powdered sugar and butter on low speed. Stir in vanilla and 1 tsp milk. Gradually beat in milk a couple of drops at a time to make frosting smooth and spreadable. Add more powdered sugar if frosting becomes too thin.

 

 

 

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