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Cassie's Carrot Cake New Zealand Recipe

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This recipe for Cassie's Carrot Cake New Zealand, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Holland Hailey
Added: Saturday, May 16, 2009


4 c. Finely Shredded Fresh Carrots
2 c. Whole Wheat Pastry Flour OR 1 c. White Flour sifted with 1 c. Whole Wheat Flour
2 c. Brown Sugar, packed
1 c. Vegetable Oil [Crisco preferred]
4 Eggs
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon, ground
1/2 c. Chopped Nuts [Walnuts, Pecans or Macadamia]
8 oz. Cream Cheese, softened
1 stick Butter
1 tsp. Vanilla
1/2 Box 10X [Powdered] Sugar

Preheat oven to 350. Stir together all dry ingredients: Flour/s, Baking Powder and Soda, and Cinnamon. Cream together Oil and Eggs, Add Brown Sugar and blend well in with a mixer. Add carrots and stir in dry ingredients. Do not over mix
Stir in Nuts [optional]. Bake in preheated oven for 30-40 minutes. Let completely cool and Frost with Cream Cheese Icing.

Personal Notes:
Personal Notes:
The Hollands got this recipe from Cassie Cassady, [she is the Aunt of Matthew and Jenae Holland]; when she and her husband Bob were living in New Zealand. I have never found a better Carrot Cake - it always turns out great and gets rave reviews!




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