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Carrot Cake Recipe

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

Kathy Homeier
Added: Friday, May 1, 2009


2 cups sugar
1 cup Crisco liquid vegetable oil
4 eggs
2 tsp. soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 cups flour
2 jars junior-age strained carrots (baby food)
1 (8 oz.) pkg. cream cheese, softened
1/4 cup margarine, softened
1 cup powdered sugar, or more if desired
1 cup chopped walnuts
1 tsp. vanilla

Pre-heat oven to 350. Mix sugar and oil. Beat in eggs, one at a time. Sift flour with the soda, salt, cinnamon, and nutmeg; add alternately with carrots to sugar mixture. Bake in a Pam sprayed 9x13 pan, about 55 minutes. Cool.
For the icing: Cream together the cream cheese and margarine until smooth. Add vanilla and powdered sugar until smooth. Frost a cooled cake, then add walnuts on top.

Note: The longer this cake sits, the better and more moist it becomes. Good idea to make this one to two days ahead of when it will be served.

Number Of Servings:
Number Of Servings:
8 - 10




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