"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Westby 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!

Arlene Westby Evenson


4 eggs
2 c flour
2 c sugar
1 c vegetable oil
1/2 tsp salt
2 tsp soda
2 tsp cinnamon (heap these)
3 c grated carrot (grate fine in food processor and pack cups (takes about 1 lb))

6 oz cream cheese
5-6 Tbsp softened real butter
1 tsp vanilla
1 tsp Half & Half
Add powdered sugar - almost 1 box.

Chopped nuts

Lightly beat eggs - add sugar and oil. Beat till pretty well blended. Add all dry ingredients. Blend well. Fold in carrots.
9 x 12 pan, 2 1/2 " deep - don't grease. 325 for 1 hr 15 minutes. Don't use a toothpick to test. If it's pulled away form side of pan, it's done.

Frosting: Cream all ingredients. Sprinkle the cake with chopped nuts.

Personal Notes:
Personal Notes:
This recipe was in the 1st Westby cookbook.
Westby Branch: Arlene




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