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CALIFORNIA CARROT CAKE Recipe

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This recipe for CALIFORNIA CARROT CAKE, by , is from The Stark Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Stark
Added: Saturday, July 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Wesson Oil
2 cups sugar
4 eggs beaten
3 cups shredded carrots
1/2 tsp. salt
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. soda
1 cup chopped nuts

Directions:
Directions:
Preheat oven to 300. Cream oil and sugar in large mixing bowl, sift flour, baking powder, cinnamon and salt together. Add to egg mixture. Beat all ingredients on low speed until smooth. Add carrots and nuts. Bake in layer pan at 300 for 30 to 40 minutes. Allow cake to cool completely before icing with Carrot Cake Icing.

Personal Notes:
Personal Notes:
This recipe came from Ted and Edie, friends of ours when we lived in California. She was a really good cook and Danny loved this cake. It's truly one of the best carrot cakes you'll ever eat. It's very moist and delicious.

 

 

 

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