"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Carrot Cake Recipe

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

Ann Cassidy
Added: Saturday, April 4, 2009


2 cups Sugar
2 cups flour
2 cups grated carrots
1 1/2 cups corn oil
2 tsp. cinnamon
1/2 tsp. salt
2 tsp. vanilla
2 tsp. baking soda
8 oz. crushed pineapple
3 egs
1 cup flaked coconut
1 cup chopped pecans

8 oz. cream cheese
1 stick butter
1 tsp. vanilla
3/4- 1 pound powdered sugar

Mix all ingredients with wire wisk except coconut.

When thoroughly combined, stir in coconut.

Bake in 13X9 pan that has been floured or lined with wax paper at 350 for 50-55 minutes.

Cool completely.

For frosting, Use Mixer to combine cream cheese, butter and vanilla. Add powder sugar until desired consistency.

Number Of Servings:
Number Of Servings:




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