"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carrot Cake Recipe

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

Contributor:  
Contributor:  
Jane Roberts
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. salt
4 eggs
1 1/4 c. vegetable oil
2 c. sugar
3 c. carrots -- grated

CREAM CHEESE FROSTING
1 8 oz. cream cheese -- softened
1/2 c. butter -- softened
1 box powdered sugar
1/2 c. pecans, chopped -- optional
1 t. vanilla

Directions:
Directions:
1. Mix eggs, oil and sugar well.
2. Add flour, baking powder, cinnamon, and salt.
3. Fold in carrots.
4. Place in greased abd fkiyred rectangular 9" X
13" cake pan or a spring form pan.
5. Bake in 350 oven 40-45 minutes.
May take a little longer if using a spring form
pan. a toothpick inserted in cake should come
out clean.

FROSTING:
Mix all ingredients together and spread on cooled cake.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
About 1 hour plus cooking and cooling time
Personal Notes:
Personal Notes:
Can decorate top with pecan halves, cherried, or sugar carrots (found in candy making store).

 

 

 

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