"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Carrot Cake, by Julie Breid, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c flour 2 tsp soda 1 tsp baking powder 1 tsp cinnamon 3 c grated carrots 4 eggs 1 1/2 c oil 1/2 tsp salt 2 c sugar Cream cheese frosting
Mix dry ingredients together. Mix sugar and oil; add well beaten eggs, then add to the dry ingredients. Add carrots and pour into greased & floured pan. Bake at 325º for 55 minutes or until tooth pick comes out clean. Cool and frost with cream cheese frosting.
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