"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Carrot Cake Recipe

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

Contributor:  
Contributor:  
Robyn & Peter Candland
Added: Thursday, November 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 sticks butter
2 C. sugar
1/2 C. brown sugar
2 C. flour
2 tsp.baking soda
3 tsp. cinnamon
1 tsp. salt
4 eggs
1 tsp. vanilla
3 C. shredded carrots
1 C. pecans, chopped

Directions:
Directions:
Cream butter and sugars. Mix dry ingredients in seperate bowl. Alternate dry and eggs into sugar mixture. Then add remaining ingredients.
Use 9x13 or 2-9" pans. Bake at 350 for 25 min (9" pans) or 35 min. (9x13) Use cake tester and remove a tiny bit before completely done.
When cool, totally cover in cream cheese frosting--don't hold back!

 

 

 

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