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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Sherri's Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherri Bakos


2 cups flour
2 cups sugar
2 tsp. baking soda
1tsp. salt
2 tsp. cinnamon

1 1/2 cups canola oil
4 eggs, 1 at a time
3 cups finely grated carrots

Nuts and raisens

8 oz. creme cheese, softened
1 cube butter
2 tsp. vanilla
1/2 cup pecans
1 lb. powdered supar, sifted
coconut to taste

Mix together.

1. Combine dry ingredients in large bowl.
2. Add oil, eggs and carrots - mix thoroughly
3. Add raisens and chopped nuts (walnuts or pecans) to taste

Bake in bundt cake pan 45-60 minutes at 325 degrees. When cool, frost the cake (frosting can be made ahead while cake is baking)

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This was Mary Kazmierczak's carrot cake recipe and is always a favorite. Can be made as sheet cake or cupcakes as well.




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