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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The DeLotell Family Cookbook, 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!

Carol Mitchell


1 cups oil
1 cups sugar
4 eggs
3 cups carrots, grated
2 cups flour
tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. all spice
1 cup raisins
1 tsp. vanilla
1 cup pecans, chopped, optional

cup butter or margarine, melted
8 oz. cream cheese, softened
2 cups powdered sugar
1 tsp. vanilla

Cream oil and sugar together. Add in eggs and carrots and mix. Add dry ingredients and mix again. Lastly, add raisins, vanilla, and pecans. Beat well. Pour in 13x9 greased and sugared pan. Bake at 325 for 1 hour. While baking, combine margarine, cream cheese, powdered sugar, and vanilla to make icing. Spread on top once cake is cooled.




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