"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for FORGET-ME-NOT CARROT CAKE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Thursday, July 20, 2006


2 c flour
2 tsp baking soda
2 tsp baking powder (double acting)
2 tsp cinnamon
1 tsp salt
1 1/4 c oil
1 c firmly packed dark brown sugar
1 c sugar
4 eggs
2 tsp vanilla
3 c peeled, grated carrots
1/2 c chopped pecans
1/3 c chopped dates

4 oz cream cheese, softened
1/4 c butter, softened
2 c powdered sugar
1 tbsp lemon juice

Preheat oven to 350.
Grease a 10 inch tube pan, set aside. In a medium bowl combine flour and next 4 ingredients; set aside. In large mixing bowl beat oil and sugars until well mixed. Add eggs and vanilla; mix well. Add dry ingredients and continue mixing until well combined. Fold in grated carrots, nuts and dates. Pour into prepared pan.

Bake for 60 minutes or until toothpick comes out clean. Cool on wire rack 10 minutes before removing from pan. Cool completely on wire rack before frosting. Place cooled cake on serving plate and frost sides and top.

Frosting: in small mixing bowl combine cream cheese and butter at high speed until smooth and creamy. Gradually add powdered sugar and lemon juice, continue beating until smooth.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
About 445 calories per serving.




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