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Granny’s Carrot Cake

January 2, 2017

Granny’s Carrot Cake

1 ½ cup brown sugar, packed
¾ cup veggie oil
4 eggs
1 tsp salt
½ tsp cinnamon
½ tsp allspice
1 ½ cups flour
2 ½ cup shredded carrot
1 ½ cups oats
½ cup raisins
1 Tbsp baking powder
¾ cup chopped nuts

Preheat oven to 350 degrees F. Grease and flour 9×13 baking pan.

In a large bowl, combine sugar and oil, next add eggs one at a time, beating well after each addition. In a medium bowl, combine remaining ingredients. Add sugar mixture, mixing just until dry ingredients are moistened. Pour into pan.

Bake 40 to 50 minutes or until tooth pick comes out clean. Do not over bake. Cool 10 minutes, remove from pan. Cool completely on wire rack and drizzle with butter frosting (see below).

Golden Butter frosting

½ cup butter
2 cups sifted powdered sugar
1 tsp vanilla

Melt butter until just golden brown. Blend in powdered sugar and the vanilla. If necessary add 1 to 6 drops of water until right consistency…more for drizzling…less for spreading over cake or cookies.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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