"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Mitchell Family & Friends Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracey Carsner
Added: Saturday, November 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1 1/2 cups oil
4 eggs
1 tsp vanilla
2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
4 tsp cinnamon
1 tsp salt
1/2 cup chopped nuts
2-3 cups grated carrots
1 cup crushed pineapple

Directions:
Directions:
Blend sugar, oil, eggs and vanilla. Add dry ingredients and mix well. Stir in remaining chunky ingredients. Bake at 325 for 40-60 minutes. Watch that the cake does not wobble when you take it out. Keep baking if it wobbles. You may want to bake it in two layer pans to spread out the batter and not make it so thick to bake. A 9 x 13 pan will probably take a little longer to bake.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I have held onto this recipe for years, but it is now time to share it with the world! The secret to making this the best carrot cake is freezing it overnight. Return to room temperature or refrigerated temperature before serving. It's best to keep it refrigerated, especially if it is covered in cream cheese frosting. Be ready for compliments on this one!

 

 

 

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