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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carrot Cake Recipe

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This recipe for Carrot Cake is from Recipes of Dorothy Thurman, 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 cups white sugar
1-1/2 cups Wesson oil
4 eggs unbeaten
1 tsp salt
2 tsp cinnamon
3 cups grated carrots
2 cups flour
2 tsp baking powder
2 tsp baking soda
5 oz nuts chopped
Directions:
Directions:
Put wax paper in bottom of cake pan. Cream sugar & oil. Add eggs, then dry ingredients. Fold in carrots & nuts. Bake at 325º oven 30-40 minutes. Makes 3 layers. Do not mix with mixer. Do not beat too much. Cook on center rack 40 minutes or until done if 2 layers.

Icing:
1 lb confectioners sugar
1 - 8 oz pkg cream cheese
1/2 stick butter
2 tsp vanilla

Beat with mixer.
Personal Notes:
Personal Notes:
Be sure Wesson oil is used.

 

 

 

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