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Rocky Mountain Carrot Cake Recipe

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This recipe for Rocky Mountain Carrot Cake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsy Curry
Added: Thursday, July 20, 2006


1-1/2 c. vegetable oil
1-1/2 c. sugar
4 eggs, beaten
3 c. grated carrots
2 c. flour
1/2 tsp. salt
2 tsp. soda
2 tsp. cinnamon
2 tsp. allspice
1 tsp. vanilla
1 c. chopped pecans (optional)
1 c. raisins
1/2 c. margarine or butter, melted
1 - 8 oz. package cream cheese, softened
2 c. powdered sugar
1 tsp. vanilla

Cream oil and sugar. Add eggs and carrots, mix well. Mix dry ingredients. Add flour mixture to carrot mixture, a small amount at a time, beating well. When blended, add vanilla, and pecans and raisins if desired. Pour into a 10 x 14 OR 9 x 12 greased and sugared pan. Bake at 325 about an hour or until done. Cool slightly before frosting.
FROSTING: Combine margarine and cream cheese with sugar and beat well. Add vanilla, mix well and spread on cooled cake. Keeps well in the refrigerator.




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