"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Family Recipes for Christopher, 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!

Karen Gard


Cake Ingredients:

3 cups sifted all purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoons Cinnamon
1 1/2 cups Oil
2 cups Sugar
3 Eggs
1 teaspoon Vanilla
1 cup chopped Pecans
2 cups finely grated Carrots

Cream Cheese Frosting:

1 stick of Butter
1 box of sifted Powdered Sugar
8 oz. pkg. Cream Cheese
1 cup of chopped Pecans
1 teaspoon Vanilla

Preheat oven to 350 degrees.
Stir all dry ingredients together.
In a mixer, blend oil and sugar thoroughly. Add eggs one at a time, beating well after each addition. Add vanilla to egg mixture.
Turn mixer to the lowest speed and blend in the sifted dry ingredients.
Combine pecans and carrots and fold gently into the batter.
Pour into a tube pan and bake at 350 degrees for one hour or until it is cooked.
For the frosting, cream the butter and cheese then add vanilla and sugar and mix well. Fold in the nuts. Frost the cake.




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