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Carrot Cake Recipe

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

Anne Marie Powers
Added: Saturday, September 26, 2009


Carrot Cake

2C(4 medium) shredded chopped carrots
2 C All purpose flour
2 C Sugar
2 t Baking soda
1 t Cinnamon
t Salt
1 1/2 C Vegetable oil
4 Eggs
1 C Chopped walnuts

3 C Powdered sugar
2 T Butter or margarine softened
1 t Vanilla
8 oz. Pkg. Cream cheese


1. Heat oven to 350F. Grease (not oil) and lightly flour two 9-inch round cake pans.
2. In a large bowl, blend all cake ingredients, except nuts, at low speed until moistened.
3. Beat 3 minutes at high speed.
4. Stir in nuts, pour batter into prepared pans. Place a wooden toothpick in center of cake.
5. Bake at 350F for 35 to 40 minutes or until toothpick comes out clean.
6. Cool completely.
7. In medium bowl blend frosting ingredients, beat until smooth.
8. Spread over cake.
9. Serve.

9-inch Layer Cake or 2 Loaf cakes
12 servings
761 Calories per serving




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