"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Gather Together, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, August 26, 2007


4 eggs
2 cups sugar
1 1/2 cup oil
3 cups grated carrot
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups cake flour
1 small can crushed pineapple, drained

Cream the eggs, sugar and oil. Add remaining ingredients and bank in 3 greased and floured round cake pans at 350 degrees for about 25-30 minutes. Cake will feel moist. Carrots may be pureed in blender instead of grated but be sure and pour of excess water and dry carrots on paper towels..


1 8 oz. cream cheese (softened)
1/2 stick butter (room temperature)
1 teaspoon vanilla
1 box Confectioners sugar
Pecans, chopped (about 1 cup)

Mix all ingredients together and frost cake.

Personal Notes:
Personal Notes:
This is my favorite cake. I really like a lot of icing, to me that's the best part. So you might want to make 1 1/2 recipes.




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