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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from My Family and Friends Cookbook Project, 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!

Eva Mae Sheffield Harvard (from 1st Family Cookbook


1 cup sugar
1 cup Wesson oil
4 large eggs; beaten
2 cups + 2 Tbsp sifted regular flour
1 tsp baking powder
1 tsp soda
1 tsp salt
2 tsp cinnamon
3 cups grated carrot
cup chopped nuts (if desired)


stick of oleo
1 - 8 oz cream cheese
1 cup coconut
1 box powdered sugar
1 tsp. vanilla

Preheat oven to 375 grease and flour three 9"-inch pans.

Cream together sugar and Wesson oil. Add eggs and beat.

In a separate bowl, sift in the flour. Sift in to the flour baking powder, soda, salt and cinnamon. Mix well.

Fold in carrots and nuts.

Pour into three 9"-inch pans. I use the three pans because it makes very thin layers - much like a torte. It can also be made into a 9 x 13"-inch pan. If using the one pan, you will only need half the amount of frosting.


Mix all together and heat slowly, beating til smooth.




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