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Carrot Cake Recipe

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

Libby Welter


1 1/2 Cups Salad Oil.
2 Cups Sugar.
4 Eggs.
2 Cups Flour.
2 tsp. Baking Soda.
1 tsp. Salt.
2 tsp. Cinnamon.
3 Cups raw Carrots, finely grated (4 or 5 carrots).
1/2 Cups chopped nuts, optional.
1 Package Cream Cheese. 1/2 Stick Butter.
1 Pound Powdered Sugar.
2 tsp. Vanilla.

FOR CAKE: Combine salad oil and sugar; beat well. Beat in eggs one at a time, on high speed.
Sift together and add the flour, soda, salt, and cinnamon. Fold in carrots and nuts, if desired. Grease and flour pans. Bake in 3 layers or oblong pan (9 x 13 1/2) or tube pan at 350 for 35 to 40 minutes, or until cake tests done. Frost with Cream Cheese Icing when cool.
FOR ICING: Combine ingredients and mix well. (Amount of Cream Cheese and Vanilla is optional according to desired richness and taste.)

Personal Notes:
Personal Notes:
This recipe can be found in the Shelby Presbyterian Church Cookbook "Presbyterian Delights" submitted by Jo Rolling. It is James Brooks' favorite cake, made often by Libby Welter especially for him.




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