"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from A Real Southern Comfort, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Rebecca
Added: Sunday, November 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Mixture 1; sift together;
2 cups flour.
2 tsp soda.
1 tsp salt.
2 cups sugar.

Mixture 2; Mix;
4 eggs well beaten.
1 1/2 cups salad oil.
1 lb finely grated carrots. (blender is excellent)

Directions:
Directions:
Add mixture one to mixture two, using electric mixer to blend together well. Place in three 8 inch cake pans and bake in 350 degree oven for 35 minutes.

Icing for cake;
1 8oz pkg. cream cheese.
1 stick butter.
1 box onfectioners sugar.
2 teaspoons vanilla.
1 cup chopped pecans.

You can add mild or cream only if necessary for spreaking. Be sure cake is cold before icing is applied.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This is one of Don's favorites. Aunt Rebecca used to make this for him when she visited him on the Applegate River ranch in Oregon in the 1970s.

 

 

 

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