"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joyce Duckett


2 C All Purpose flour
2 C sugar
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 1/2 C oil
4 large eggs
3 C grated carrot

1 stick margarine or butter
1- 3 oz. cream cheese
1 - 1 lb box powdered sugar
1 tsp vanilla
1 1/2 tsp. cream or milk
chopped pecans

Prepare pans by placing a 9 inch round pan on waxed paper and draw a circle.
Cut out circle. Repeat for a second pan.
Place waxed paper in bottom of each pan.
Spray side and bottom of pans with Pam.
Dust pans with flour.
Beat eggs one at a time into oil.
Add sugar. Beat until creamy.
Measure dry ingredients together and stir.
Add to sugar mixture. Beat until well blended. Divide batter between the two pans.
Place into a cold oven. Turn oven to 350 degrees Bake for 40 minutes or until knife inserted in center of cake comes out clean.
Remove and cool on racks.

Icing: Mix all ingredients, except nuts, until spreading consistency. Ice cake. Sprinkle with nuts.




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