"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

(Cake) Carrot Cake Recipe

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



2 1/2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup butter
1 1/2 cups sugar
4 eggs
1 1/2 cups carrot, shredded
1 cup buttermilk
1/2 cup pecans, chopped
cream cheese frosting

Spiced Carrot Cake for one 10 inch tube cake.

Stir together first six ingredients. Cream butter, gradually add sugar and cream well. Add eggs, one at a time, beating well after each addition. Stir in finely shredded carrot. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in pecans.

Pour into oiled and floured tube pan.

Bake in moderate oven 350 degrees F. for 55 minutes, until cake tester inserted in center comes out clean. Cool in pan for 15 minutes, then transfer to wire rack to finish cooling.

Sift confectioners sugar over top or frost with cream cheese frosting.

Personal Notes:
Personal Notes:
We had carrot cake for the first time on the day Jason was born. Our neighbor brought over a beautiful frosted cake and a nice big covered dish of taco salad too.




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