"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 c. sugar
1 c Crisco oil
4 eggs
2 c. sifted enriched flour
2 tsp. salt
2 tsp. soda
2 tsp. coarsely grated raw carrots
1 c. chopped nuts

Cream Cheese Frosting:
8 oz package cream cheese
c. ( 1/2 stick) butter or margarine
2 tsp. vanilla
1 pound confectioners sugar (sift if lumpy)

Preheat oven at 300. Combine sugar, Crisco oil,and eggs; beat at medium speed for 2 minutes. Add dry ingredients and beat at low speed for 1 minute. Stir in grated carrots and nuts. Spread batter in a greased and floured 13X9X2 inch pan. Bake at 300 about 1 hour, until cake tests done with a toothpick. frost with cream cheese frosting, if desired.
Let cream cheese and butter warm to room temperature, then cream thoroughly and add vanilla. Gradually beat in sugar. For good spreading consistency, frosting can be thickened by adding sugar or thinned by adding milk.




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