"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Carrot Cake Recipe

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

Rose Springman
Added: Friday, August 25, 2006


2 c. of sifted flour
1 ½ c. oil
2 tsp. baking soda
2 c. sugar
2 tsp. baking powder
4 beaten eggs
2 tsp. cinnamon
1 c. chopped nuts
½ tsp. salt
3 c. grated carrots


8 oz. cream cheese (softened)
1 box powdered sugar
½ stick butter (softened)
2 tsp. vanilla

(Sift flour, baking soda & powder, cinnamon, salt-set aside)
Mix sugar and oil together.
Add eggs, beat.
Mix in flour mixture.
Add in nuts and mix.
Add carrots and mix.

Bake in ungreased pan in oven preheated to 350 degrees for 45 minutes. (pan will be

Top with cream cheese icing…..just mix icing ingredients together.




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