"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 Nichols Family Favorites, 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!

Contributor:  
Contributor:  
Alice Cox

Category:
Category:

Ingredients:  
Ingredients:  
Cake:

4 eggs
1 cup vegetable oil
2 cups sugar
2 cups flour
2 tsp cinnamon
2 tsp baking soda
4 cups grated carrots (about 1 lb)
3/4 cups chopped walnuts or pecans

Frosting:

3 8 oz pkgs cream cheese
3 cups sifted powdered sugar

Directions:
Directions:
Preheat oven to 350 F. Grease cake pans and flour lightly.
In a large bowl, beat eggs until foamy, add sugar, then add the oil in a thin stream while beating.
Beat very well to make sure the mixture emulsifies.
Mix the flour, cinnamon, and baking soda and add to the egg mixture. Mix well.
Fold in the carrots and nuts, turn out into the prepared pans.
Bake for 35 - 40 minutes, or until toothpick comes out clean.
Cool about 10 minutes in the pan, then turn out onto cooling rack and let cool completely.

Frosting:
Beat the cream cheese until it softens, then add the powdered sugar a little at a time. Beat until very smooth and well incorporated. You may add 1 or 2 drops of milk if necessary to make it spreadable.

Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
About 2 hours
Personal Notes:
Personal Notes:
I've made this cake several times for Art. We always like the cakes from scratch better than the box type.

Note from Nel: I like to add a small drained can of crushed pineapple to this recipe, it makes it even more moist
and delicious. Thank you Aunt Alice!

 

 

 

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