"Hunger is the best sauce in the world."--Cervantes

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, November 9, 2006


2 cups flour
2 cups sugar
2 tsp baking soda
2 tsp cinnamon
1tsp salt
4 eggs well beaten
1 1/2 cup vegetable oil
3 cups raw carrots, grated or chopped

Icing for Carrot Cake
3 oz cream cheese
1/2 cup soft butter or margarine
3/4 cup confectioners sugar
1 tsp vanilla

in a bowl combine flour, sugar, baking soda, cinnamon and salt. sift together sift together 2 or 3 times. add the eggs, oil and carrots pour mixture into a greased 13X10 inch pan or 2 (9-inch) round pans.
Bake at 350 in oven about 40 to 45 minutes.

Add Carrot Cake Icing
add 3oz cream cheese, mix in butter or margarine add confectioners sugar and vanilla flavor. cream well until smooth




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