"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Carrot Cake Recipe

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This recipe for 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.

Contributor:  
Contributor:  
Trucene Brengle
Added: Tuesday, September 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
2 c. sugar
2 c. flour
3/4 tsp. salt
2 tsps. cinnamon
1 1/2 c. corn oil
3 c. raw carrots, grated

Directions:
Directions:
Preheat oven to 350F. In a large mixing bowl, slightly beat eggs and mix in sugar. Add all the dry ingredients and mix just until wet. Add oil, nuts and carrots. Mix with an electric mixer but don't over mix, about 30 seconds. Pour into a greased and floured 13X9X2-inch pan. Bake for 40-50 minutes.

Number Of Servings:
Number Of Servings:
Approximately 15 servings
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Use Angie's Cream Cheese Icing with this cake.

 

 

 

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