"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Kentucky Carrot Cake Recipe

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

Helen Lemaster


2 cups flour
2 cups sugar
2 cups grated carrots
1 1/2 cups oil
1/2 cup walnuts, diced
2 tsp. baking powder
1 1/2 tsp. soda
2 tsp. cinnamon
1 (8 1/2 oz.) can crushed pineapple, drained (Save 2 Tablespoons for frosting)
4 eggs

1/4 cup butter or margarine
1/2 lb. powdered sugar
1 small pkg cream cheese
1/2 tsp. vanilla

Mix first 10 items (flour through eggs) together in a large bowl. Pour into a greased and floured 9 x 13 inch pan and bake in a 350 oven for 35 minutes or until done.

Combine butter, cream cheese, powdered sugar and vanilla. Beat mixture until fluffy. Fold in 2 Tablespoons crushed pineapple. If desired, sprinkle with finely chopped nuts to garnish.




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