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Carrot Cake Recipe

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


Added: Friday, October 28, 2005


1 1/2 cups cooking oil
2 cups granulated sugar
2 cups all-purpose flour
4 large eggs
3 cups grated carrots
2 teaspoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts or pecans

In large mixing bowl combine oil and sugar and beat well. Add eggs, one at a time, beating well. Sift dry ingredients together and add them to the creamed mixture. Fold in the carrots and nuts. Bake in 3 layers 45 minutes at 325.


Two 1-pound boxes confectioner's sugar
Two 8-ounce packages cream cheese
1 cup (2 sticks) butter, melted, cooled

Mix well.

Personal Notes:
Personal Notes:
This is so rich that you may want to use less frosting.




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