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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from 9th Street Church of Christ Family & Friends Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jean Tidwell


cake ingredients:
1 cups salad oil
2 cups sugar
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
4 eggs
3 cups grated carrots

frosting ingredients:
8 ounces cream cheese(at room temperature)
2 sticks oleo(at room temperature)
1 tsp. vanilla
1 box powdered sugar
cup pecans, chopped

In a large bowl, combine oil, sugar, and eggs. Beat well. Add flour sifted with soda, salt and cinnamon. Beat 2 minutes at medium speed. Add vanilla and carrots. Blend well. Divide evenly in three greased and floured pans. Bake for 45
minutes @ 325. Turn out on wire rack and frost with cream cheese frosting.
Cream cheese and oleo together and add, vanilla, sifted powdered sugar. Add pecans, mix well and spread on top of each layer.




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