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This recipe for EMMA'S 1950 CARROT CAKE, by , is from Never Forgotten Family 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!



1-1/3 Cup Wesson Oil
2 Cups Sugar
4 Eggs
2-1/4 Cups Flour
1-1/2 Teaspoon Nutmeg
2-1/4 Teaspoon Cinnamon
1-1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Level Teaspoon Baking Powder
3 Cups of Grated Carrots

1 Stick Oleo
1 8 oz. Package Cream Cheese
1 Box of Powder Sugar
1 Teaspoon Vanilla
1 Cup Chopped Nuts

For Cake Batter:
Mix together the Wesson Oil, Sugar and Eggs then sift together flour, nutmeg, cinnamon, soda, salt and baking powder. Add sifted dry ingredients to mixture and last mix 3 cups of grated carrots and fold into cake batter. This makes three layers. Bake at 350 20-30 minutes.

For Icing / Filling:
Mix Oleo, cream cheese, powdered sugar, vanilla and chopped nuts(nuts are optional). Mix well and spread between layers and on top of cake.

Personal Notes:
Personal Notes:
You can use the food chopper to fix the carrots - use the smallest cutter.




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