"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Carrot Cake Recipe

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

Jean Walters Fisher
Added: Sunday, September 17, 2006


1 lb carrots, grated ( 3 cups)
2 cups flour
2 cups sugar
1 tsp salt
2 tsp cinnamon
2 tsp baking soda
4 eggs
1 1/2 cups vegetable oil
1 cup nuts, chopped
8 oz cream cheese
1 stick butter
1 lb box powdered sugar
2 tsp vanilla

Cream sugar and oil. Add eggs one at a time. Sift flour, cinnamon, salt, and soda. Add to egg mixture slowly. Fold in carrots and nuts. Bake at 300 one hour. Mix icing ingredients and ice cake when cool.




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