"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot-Pecan Cake Recipe

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This recipe for Carrot-Pecan Cake, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, February 9, 2009


1 1/4 Cups Oil
2 Cups Sugar
2 Cups Sifted Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
4 Eggs
3 Cups Grated Raw Carrots
1 Cup Finely Chopped Pecans

4 Ounces of Cream Cheese
1/4 Cup butter or Margarine
2 Teaspoons Vanilla
Power Sugar, (Add Until Right Consistency For Spreading Smoothly)

Combine oil & sugar; mix well. Sift half of dry ingredients into sugar mixture; blend. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well; mix pecans. Pour into lightly oiled 10 inches tube pan (or Bundt pan). Bake in a 325 oven about 1 hour and 10 minutes. Cool in pan upright. Remove from pan; frost. Frosting Directions: Combine all ingredients, using enough powered sugar to make spreading consistency. Frost Carrot Cake.

Personal Notes:
Personal Notes:
Cream cheese frosting recipe that is in this book would be wonderful with this cake.




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