"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Filled Carrot Cake Recipe

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This recipe for Filled Carrot Cake, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha Coggins
Added: Sunday, May 25, 2008


2 c sugar
3 c all purpose flour
1 t soda
1/4 t salt
2 t ground cinnamon
1 1/2 c butter flavored oil
1 t vanilla extract
3 eggs beaten
1 c crushed pineapple - well drained
1 3/4 c grated carrots
1/4 c peeled and grated apple
1 c chopped pecans

Combine sugar, flour, soda, salt and cinnamon - set aside. combine oil vanilla, eggs, pineapple, carrots, and apple and beat well. Stir in dry ingredients and pecans. Pour into 3 8 inch pans and bake at 350 for about 25 minutes. Cool 10 minutes in pans - remove to rack and cool completely.


2 sticks butter
1 8 oz package cream cheese
2 lb bag confectioners sugar




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