"The belly rules the mind."--Spanish Proverb

Carrot Cake Recipe

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

Bertha Sharp
Added: Wednesday, August 20, 2008


3 cups of sugar
1 1/3 cup Wesson Oil
4 eggs
2 cups of plain flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups carrots, grated
1/2 cup pecans, chopped

1 (8 oz) pkg cream cheese
1 lb powdered sugar
1 stick margarine
1/2 cup coconut
2 tsp vanilla

Cream sugar and wesson oil, then add eggs. Sift flour, baking soda, salt, and cinnamon together. Add to mixture then add pecans and carrots. Line bottom of pie pans with wax paper. Bake at 350 for 50 or until toothpick comes out clean. For the frosting, mix cream cheese and margarine. Then add sugar, coconut and vanilla. When cake has cooled; frost cake.




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