"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Lynn's Supreme Carrot Cake Recipe

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This recipe for Lynn's Supreme Carrot Cake, by , is from Stanton Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Reed Garthwaite
Added: Thursday, July 2, 2009


4 eggs
2 c sugar
1 1/2 c vegetable oil
2 c flour
2-3 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg (maybe 1/8)
2 c grated carrots (I buy them already shredded)

1/2 c butter softened
3 oz cream cheese softened
3 3/4 c powdered sugar
1 tsp vanilla
2-5 Tbsp milk
1 c chopped walnuts

Preheat oven to 350. Combine eggs, sugar, and oil. Mix well. Combine flour, cinnamon, baking powder, baking soda, salt and nutmeg, then beat into egg mixture. Stir in carrots.

Pour into 2 greased and floured 9 inch round cake pans. Bake 35-40 minutes. Cool 10 minutes before removing from pans.

For frosting, beat butter and cream cheese and gradually add powdered sugar and vanilla. Add enough milk to get desired consistency. Pat the chopped walnuts all over sides and top of cake.




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