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home > recipes > cakes > aunt evelyn's carrot cake
When I need something fancy I bake this in two layers and frost it with coffee flavored cream cheese icing, decorating the top with marzipan carrots. But, I think its best plain, with some fresh whipped cream. - Sharon Kuykendall, Takoma Park, MD Aunt Evelyn's Carrot Cake Sift together three times: 3 C. flour 2 C. sugar 2 T. cinnamon 1 t. salt 1/2 t. nutmeg 1/4 t. ginger 1 T. baking powder 1 T. baking soda Add to, and mix well: 1 1/2 C. vegetable oil 1 C. buttermilk 4 beaten eggs 2 t. vanilla 2 C. grated carrots, tightly packed 1 C. walnuts, finely chopped Pour batter into a greased and floured 9" x 13" baking pan, and bake at 350 F. degrees for 45-60 minutes. Sharon Kuykendall skuykend@cuc.edu http://www.cuc.edu/~wgts/Sharon/sharon.html

Aunt Evelyn's Carrot Cake


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(posted November 20, 1996)

When I need something fancy I
bake this in two layers and frost it with coffee flavored cream cheese icing, decorating the top with marzipan carrots. But, I think its best plain, with some fresh whipped cream. - Sharon Kuykendall, Takoma Park, MD

Aunt Evelyn's
Carrot Cake

Sift together three times:

3 C.
flour
2 C.
sugar
2 T.
cinnamon
1 t.
salt
1/2 t.
nutmeg
1/4 t. ginger
1 T.
baking powder
1 T.
baking soda

Add to, and mix well:

1 1/2 C. vegetable oil
1 C.
buttermilk
4 beaten
eggs
2 t.
vanilla
2 C. grated carrots, tightly packed
1 C. walnuts, finely chopped

Pour
batter into a greased and floured 9" x 13" baking pan, and bake at 350 F. degrees for 45-60 minutes.


Sharon Kuykendall
skuykend@cuc.edu
http://www.cuc.edu/~wgts/Sharon/sharon.html


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