"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Betty's Favorite Recipes, 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!

Joyce Hutcheson


1 c sugar
1 c vegetable oil
4 eggs, unbeaten
2 c flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 c grated carrots
1 c pecans

1 box powdered sugar
8 oz cream cheese
stick butter
1 sm can crushed pineapple
2 tsp vanilla

Cream sugar, oil and eggs. Sift dry ingredients and add to mixture, along with carrots and nuts. Bake in 3 layers at 350. Icing: cream butter, cheese and sugar. Drain pineapple and add just enough of the juice to sugar mixture to get spreading consistency. Add vanilla and stir. Ice layers when cool and sprinkle pineapple on top of each layer. Stack layers.




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