"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Cookin' Up an Anniversary Celebration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Bilger


3 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
3 eggs
2 tsp. vanilla (divided)
1 1/2 cups oil
2 cups shredded carrots
1 1/2 cups crushed pineapple
1 cup nuts
8 oz. cream cheese
1/4 cup (1/2 stick) margarine
1 lb. powdered sugar

Mix in a large bowl; flour, sugar, baking powder, soda, salt, & cinnamon. Add eggs, 1 tsp. vanilla, oil, shredded carrots, pineapple, & nuts. Mix well. Put in a greased and floured 9x13 pan.
Bake at 350 for 30-45 minutes or until done. Cool.
Frosting: Mix cream cheese, margarine, powdered sugar, & 1 tsp. vanilla. Beat until smooth. Spread over cake.




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