"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 0001 -- Sue Barton
Added: Tuesday, March 7, 2006


2 c. flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon, ground
3 heaping c. carrots, shredded
1 c. cooking oil
4 eggs

1 (8 oz.) pkg. cream cheese, softened
c. butter OR margarine
2 tsp. vanilla
4 c. powdered sugar, sifted

Combine first 6 ingredients. Add the last 3 ingredients next, beating with an electric mixer until combined. Beat on medium speed for 2 minutes. Put into a greased and floured 13 x 9 x 2 cake pan. Bake at 325 for 50 to 60 minutes or until a toothpick comes out clean. Cool.

In a mixing bowl, beat together softened cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled cake. Sprinkle chopped nuts, if desired. Cover and store in refrigerator.




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