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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Best Ever Carrot Cake Recipe

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This recipe for Best Ever Carrot Cake is from Nitchman Family Cookbook, 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:  
½ c. vegetable oil
1 t. salt
2 c. sugar
1 t. cinnamon
4 eggs
1 c. chopped pecans
2 c. flour
3-4 c. grated raw carrots
1 t. baking soda
Directions:
Directions:
No need for electric mixer for this recipe, just a fork! Mix oil, sugar, and eggs. Sift or mix together dry ingredients (beware of lumpy baking soda!) and set aside. Add pecans and carrots, stir, and add dry ingredients. Bake at 350ºF for 30 minutes in a 13"x 9" pan till it passes toothpick test. Cool completely and ice with Cream Cheese Icing. You may bake in round layers either two or three also, but sometimes the layers slide in hot weather. To combat this, anchor with 2 bamboo skewers and remove just before serving.
Personal Notes:
Personal Notes:
I found this recipe in a church cookbook from Montana in 1989 when we were going to dedicate Sarah to the Lord. It became a tradition to serve this for baby dedications and other nice events. I made a really beautiful one for a friend's B-day, triple layered 10 inch with the sides frosted and chopped pecans on the sides and halves of pecans nicely on top.

 

 

 

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