"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorthea Morris

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped pecans
3 eggs
2 shredded carrots
1 3/4 cups white sugar

Directions:
Directions:
Preheat your oven to 350 degrees and grease 2 ,9 inch round pans. Mix flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center and add the sugar, oil, eggs, and vanilla. Mic with wooden spoon until smooth. Stir in carrots and pecans. Pour into the prepared pans and bake in preheated oven for 45 minutes.

Note: The center may sink slightly, but that is normal for this recipe. Let the cake cool completely before frosting.

 

 

 

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