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Carrot Cake-Lellyn Recipe

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This recipe for Carrot Cake-Lellyn, by , is from The DeLane Family Cookbook Project, 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!

Christa Cabral


3 c. sifted flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 c. sugar
1 1/3 c. veg oil
4 eggs, unbeaten
1 c. raisins
1/2 c. chopped walnuts
2 lbs. carrots

Scrape, clean and cook the carrots thoroughly. then mash well. Sift flour, baking powder, soda, salt and cinnamon three times. beat eggs, sugar and oil together until well blended, add mashed carrots and mix thoroughly. Add dry ingredients and stir until well blended. Add raisins and nuts. bake in un greased large pan or Pyrex sq pan 2 1/2 qt. size. This makes a large cake and should be baked at 350F for 1 to 1 1/4 hrs. in metal pan 375 F if in glass pan




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