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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

In Memory of Mary Upell
Added: Friday, August 21, 2009


2 Cups flour
2 Cups sugar
2 Teaspoons baking powder
1 Teaspoon salt
2 Teaspoons cinnamon
2 Jars of junior carrot baby food
4 Eggs
1 Cup oil
1 Cup walnuts
1 Box powdered sugar
1 Teaspoon vanilla
8 oz cream cheese, room temperature

Mix together all ingredients in one bowl and beat at medium speed for 2 minutes. Pour into a greased 13 x 9 pan and bake at 300 degrees for 1 hour.

For frosting, whip cream cheese and vanilla together. Gradually add powdered sugar and whip until smooth and creamy.




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