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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Food Tastes Better Shared With The Ones You Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teri Burley
Added: Saturday, January 10, 2009


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

3 sticks butter, softened
3 boxes powdered sugar
6 TBSP Vanilla
24 oz cream cheese, softened

This one should be placed in Main Dishes or appetizers, not desserts but oh well...

Cream the sugar and eggs well. Add oil. In a separate bowl mix the flour, soda, baking powder, salt, and cinnamon. Mix dry ingredients into the wet ingredients. Fold in the carrots and nuts and mix well. Pour into large cake pan or two round cake pans. Bake at 325 for 45-50 minutes or until brown. Then cool before icing.

Icing: The recipe given is 6 times larger than the original but just enough to slather on the cake and then have some left over...I do not recommend making less or you will regret it...

Mix all ingredients in large bowl with electric mixer. After cake cools, ice generously. The more icing the better.

Original icing recipe calls for 1/2 stick butter, 1/2 box powdered sugar, 1 TBSP Vanilla and 3-4 oz cream cheese...but you won't enjoy the cake as much and there won't be any left overs to enjoy on graham crackers, cookies, fingers... Enjoy!




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