"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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.

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

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
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

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

Directions:
Directions:
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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