"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Carrott Cake Recipe

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This recipe for Carrott Cake, by , is from The McElroy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nadine McElroy
Added: Sunday, December 11, 2005


2 cups flour
3 tsp baking powder
11/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 cups sugar
1-81/4 oz can crushed pineapple drained
11/2 cup oil
4 eggs
2 cups grated raw carrotts
1 cup chopped nuts (optional)

Sift together in a large bowl flour, baking powder, baking soda, sugar, salt and cinnamon. Add oil and eggs, mix well. Stir in carrotts, drained pineapple and nuts. Bake at 350 degrees for 50 to 60 min. cool in pan 10 min, then turn onto rack to cool comletely.

Personal Notes:
Personal Notes:
Cream Cheese Frosting
8 oz cream cheese-softened
1 box powdered suga2 tsp butter
1 tsp vanilla
Soften cream cheese at room temperature. add butter and vanilla, stir in powdered sugar and mix at medium speed for 3-5 min. spread on cool cake.




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