"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 A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Vigil - Finance


1 1/2 c. sugar
1 c. vegetable oil
3 large eggs
1 tsp. vanilla
2 c. flour (if using self-rising flour, omit baking soda and salt)
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
3 c. shredded carrots (5 medium)
1 c. coarsely chopped nuts

Heat oven to 350F. Grease bottom and sides of rectangular pan, 9" x 13", or two round pans, with shortening; lightly flour. Mix sugar, oil, eggs, and vanilla in large bowl until blended; beat 1 minute. Stir in remaining ingredients, except carrots and nuts; beat 1 minute. Stir in carrots and nuts. Pour into pan. Bake rectangle 40 - 45 minutes; round 30 - 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Lighter carrot cake: Substitute 1/2 cup of unsweetened applesauce for 1/2 cup of the oil and 1 egg plus 4 egg whites for the 3 eggs. Decrease the chopped nuts to 1/2 cup.

Zucchini cake: Substitute zucchini for the carrots.




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