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Thursday, April 17, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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Berry Elliott - Click for Website
COLONIAL CARROT CAKE
Desserts
Contributed by:
Ingredients:
  • 11â�„2 cups oil
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 tsp. cinnamon
  • 4 eggs
  • 2 cups raw carrots, grated
  • 1 cup pecans, finely chopped
Preheat oven to 325 degrees.
In a large bowl, cream oil and sugar with an electric mixer at medium speed. Sift together flour and cinnamon and stir in. Add eggs, one at a time, mixing well after each addition. Add carrots and mix well, then add pecans. Pour into a 10 inch tube pan and bake for one hour and 10 minutes. Frost with cream cheese icing.

(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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