"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Carrot Cake & Icing Recipe

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This recipe for Carrot Cake & Icing, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon (Hummer) Gray
Added: Thursday, August 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
3 C. Flour, sifted 1 1/2 C. Salad Oil
2 tsp. Baking Powder 4 Eggs
1 1/2 tsp. Soda 2 C. Carrots finely grated
1 1/2 tsp. Salt 1 8 oz. can crushed Pineapple (drained)
2 tsp. cinnamon 1/2 C. Nuts chopped
2 C. Sugar 1 3 1/2 oz. can Flaked Coconut (opt.)

ICING:
1/2 C. Butter or Margarine
1 8 oz. Cream Cheese
1 tsp. Vanilla.
Mix and cream. Add 1 lb. sifted powdered sugar gradually, beat well.

Directions:
Directions:
Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, salad oil, and eggs. Mix well. Add carrots, pineapple, and nuts. Blend thoroughly. Pour into 3, 9" layer pans that have been greased and floured. Bake at 350 for 35 minutes or until done.

Personal Notes:
Personal Notes:
This was given to my mother in 1992 by one of her card party friends.

 

 

 

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