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This recipe for CARROT CAKE, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Zeitz
Added: Sunday, January 30, 2011


1 1/2 cups oil
4 eggs
2 cups sugar
3 cups grated carrots
2 cups sifted plain flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp salt
1 tsp. vanilla
1 cup chopped pecans
1 cup butter
2 cups packed light brown sugar
1/2 tsp. salt

Sift together all the dry ingredients. Beat eggs, oil, sugar and vanilla together. Add dry ingredients. Add carrots and nuts. Bake in three 9 inch cake pans at 350 for 20-25 minutes.
Mix the icing ingredients together and ice the cake after it has cooled.




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