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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from SWITCHING in the KITCHEN with Charles & Dolores Howard, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, May 2, 2005


For layer cake, double the recipe.
2 Cups all purpose flour
2 tsps ground cinnamon
1 tsp baking powder
1/4 tsp. salt
2/3 cup butter, softened
1 cup granulated sugar
3 large eggs
2/3 cup milk
3 medium carrots, grated
1/2 cup coarsley chopped walnuts

1 stick butter, softened
4 ounces cream cheese, softened
1 tsp vanilla extract
2 1/2 Cups confectioners' sugar

1/4 Cup finely chopped walnuts
2 Tbsp firmly packed light brown sugar

Preheat oven to 350 degrees F. Grease a 9 inch round cake pan. Dust with flour. Mix together flour, cinnamon, baking powder and salt. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time beating well after each. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour batter into prepared pan. Bake cake until top springs back when lightly touched and a toothpick inserted in center comes our clean. 40 minutes. Transfer pan to wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. ICING: Beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in confectioner's sugar until well blended. TOPPING: mix together nuts and brown sugar. Sprinkle over frosted cake.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 1/2 hours




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