"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Carrot Cake Recipe

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

Billie Lundberg
Added: Wednesday, May 28, 2008


1 1/2 c. sifted cake/pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. shredded carrots
1/2 c. orange marmalade
1/4 c. finely chopped pecans
1 c. sugar
2/3 c. melted Crisco (shortening)
2 eggs

Confectioners Glaze:
1 tbsp. milk or light cream 1/2 tsp. vanilla
1 c. sifted icing sugar
Combine all ingredients; stir to blend well.

Preheat oven to 350F. Sift together flour, baking powder, baking soda, salt, spices. Add remaining ingredients; blend well. Spread batter in greased, fluted, 2-quart mold or mini-bundt pan, or 9 inch square pan. Invert on wire rack; cool completely. Glaze, and decorate as desired.




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