"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 GMA's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacy Sims (Cross) / Diane Sims

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
1 1/2 C. Corn Oil
2 C. Shredded Carrots
2 C. Sugar
2 C. Flour
1 C. Chopped Nuts
3 Eggs
2 Tsp. Cinnamon
2 Tsp. Baking Soda
1 Tsp. Salt
1 Small Can Crushed Pineapple (Less 1/8 C. Drained For Frosting)


FROSTING:
1 Lb. Powdered Sugar
3 Oz. Softened Cream Cheese
1 Stick Margarine-Butter (1/2 C.)
1/4 C. Chopped Nuts
1 Tsp. Vanilla
1/8 C. Pineapple (Leftover From Cake)

Directions:
Directions:
CAKE:
Mix all together and bake 1 hour at 350F (325F for glass). Cool and frost.


FROSTING:
Cream together sugar, cream cheese, and margarine. Add nuts and vanilla.

Personal Notes:
Personal Notes:
Date: 1985.

 

 

 

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