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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Carrot Cake Recipe

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This recipe for Carrot Cake is from Generations of Summers Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. sugar
1 1/2 c. cooking oil
4 eggs
1 tsp. vanilla
3 c. flour
2 tsp. baking powder
2 tsp. cinnamon
3 c. grated carrots
1/2 c. nuts
1 tsp. salt
2 tsp. baking soda

Cream Cheese Frosting:
1 lb. powdered sugar
1 8oz. pkg. cream cheese
1 cube of butter or margarine
1 tsp. vanilla
Directions:
Directions:
Beat well and pour into a large greased 9x13" or larger pan or 4 bread pans.

Bake at 350º for 30 minutes or until done, depending on the size of the pan. When using a 9x13" pan, the cake has a tendency to not cook totally in the middle.

Mix together frosting ingredients and frost. This is a good cake to freeze.
Personal Notes:
Personal Notes:
Mom got this recipe from Bernice Crocker Tollefson. Bernice and her husband Truman, had gone to school with Dad (Colin) in Livelong, Saskatchawan, Canada. Bernice was also my Godmother.

 

 

 

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