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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Tunstill
Added: Friday, October 6, 2006


1 egg white
1/8 tsp cinnamon
3 Tbsp sugar
1 cup shredded carrots
1 cup cake flour
3 Tbsp vegetable oil
1/2 cup sugar
1 egg
1/2 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt
1/8 tsp soda


1/2 pkg cream cheese (1 1/2 oz), softened
1/4 cup flaked coconut
2 Tbsp butter or margarine
1/8 cup chopped pecans
1 cup powdered sugar
1/8 cup raisins

Pre-heat oven to 350. Grease and flour 8x8 baking pan. Beat egg white until foamy. Beat in 3 Tbsp sugar, one Tbsp at a time; continue beating until stiff and glossy. Set aside.
Measure remaining ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 1 minute at medium speed, scraping bowl occasionally. Fold in meringue. Pour into pan. Bake about 30 minutes or until toothpick comes our clean. Cool.

Icing directions: Blend cream cheese, butter and sugar. Stir in coconut, pecans and raisins. Frost cake.




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