"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Antonio Allen-Central Distribution
Added: Tuesday, April 11, 2006


For the Cake:
4 large or 5 medium eggs
2 cups granulated sugar
1 1/2 cups salad oil
2 cups flour
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 cup chopped nuts
3 cups grated carrots
1 tsp vanilla extract

For the Frosting:
1-3 oz package cream cheese, softened
1 Tbsp milk
1 tsp vanilla extract
dash salt
2 1/2 cups confectioner's sugar

For the cake:
Sift dry ingredients together in a large bowl.
In a separate mixing bowl with an electric mixer, beat eggs well. Add granulated sugar and salad oil and beat until well combined. Slowly add dry ingredients, folding in carrots, nuts and vanilla extract last. Bake at 350 F. for 40-45 minutes, or until a cake tester comes out clean. Cool on rack and frost with cream cheese frosting.

For the frosting:
In a medium mixing bowl cream softened cream cheese with confectioner's sugar. Add dash salt, vanilla extract and milk and mix until spreading consistency. Frost cooled cake.




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