"Hunger is the best sauce in the world."--Cervantes

Carrot Cake Recipe

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

Contributor:  
Contributor:  
Donna Kirkeby Willadsen
Added: Friday, October 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, beaten
2 C. sugar
1-1/2 C. salad oil
2 C. flour
2 tsp. cinnamon
2 tsp. soda
1/4 Tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
3 C. grated carrots
1/2 C. chopped nuts

Directions:
Directions:
Beat the eggs, then add sugar and beat again.
Sift together the 6 dry ingredients and add alternately with the oil to the egg mixture.
Fold in the carrots and nuts.
Bake in 9x13" pan at 350 degrees for 50-60 minutes.

Number Of Servings:
Number Of Servings:
12-20
Preparation Time:
Preparation Time:
1 hour, 30 minutes total time
Personal Notes:
Personal Notes:
When the garden produces too many little carrots I always grate some for carrot cake. This freezes well.

 

 

 

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