"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Carrot Cake Recipe

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

Heather Walker
Added: Thursday, September 6, 2007


3 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 cup chopped pecans
2 cups sugar
1 tsp. baking soda
1 1/2 cups vegetable oil
2 cups grated carrots
4 eggs

Frosting Ingredients

1 stick butter, softened
4 cups powdered sugar
1 (8 oz) pkg. cream cheese, softened
2 tsp. vanilla

Cream together oil, eggs, vanilla and sugar. Combine dry ingredients and add to creamed mixture. Fold in carrots and nuts. Bake in 9 x 13 at 350 for 50 minutes or until done in center. Let cool and then frost with cream cheese frosting.

Cream butter and cream cheese together. Add sugar a little at a time until smooth. Add vanilla. If too stiff, a small amount of milk can be mixed in. Frost cake.

Personal Notes:
Personal Notes:
There are lots of fun add-ins that you can do with this recipe; mini chocolate chips, coconut, toffee chips, etc. Enjoy!




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