"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot Cake Recipe

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

Nancy Hall


2 c white sugar
1 ½ c Wesson Oil
4 eggs
2 c all-purpose flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 ½ c grated carrots
1 apple (I use a Gala or Red Delicious and just core and cube it. I leave the skin on it.)
½ c chopped nuts

2 8-oz cream cheese, softened
1 stick butter, softened
1 tsp vanilla
1 box powdered sugar

Mix together the sugar and oil. Add the eggs, one at a time. Measure out the flour, soda, salt, and cinnamon. Fold it into the sugar, oil, and egg mixture. Add carrots, apple, and nuts. Bake in 2 or 3 8” greased and floured cake pans. Bake at 350º for 30 to 45 minutes. (Optional: Bake in a rectangular pan.)

Cream the cream cheese and butter. Add the vanilla extract. Slowly add the confectioner’s sugar.
After icing the cake, you must keep it refrigerated.




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