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We made this for our daughter's wedding. We stirred it all by hand and baked it in frying pans of varied sizes. After decorating it with pink frosting roses, we transported it 50 miles to the church in the back of a car!
Nutritional Facts 1 serving (1 slice) equals 597 calories, 32 g fat (5 g saturated fat), 79 mg cholesterol, 341 mg sodium, 75 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Carrot Cake in Grandma's Great Desserts Cookbook , p20
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Reviewed on Apr. 03, 2012 by natsquared
My family all love this cake. It is so yummy!
Reviewed on Mar. 12, 2012 by amelia.wellman123
The cake is good but the icing is just a little too sweet. definitely a good idea to add a little more cream cheese and subtract a little of the icing sugar.
Reviewed on Jan. 18, 2012 by administrator
Been using for over 35 years
Reviewed on Oct. 17, 2011 by loriburbridge
This recipe was super easy and tasty. I don't like super sweet frosting so I used 8 oz of cream cheese in the frosting. Turned out good.
Reviewed on Apr. 21, 2011 by Black Lady
I think there is too much oil in this for me.
Reviewed on Jun. 23, 2010 by debstub
I made this for my friend's birthday (it was the first time I'd made a carrot cake before) and everyone raved about it--even my fiance who doesn't like vegetables and desserts mixed! I like my cream cheese icing a little more cream-cheesy though so I modified it to my taste, but the cake was absolutely delicious!!
Reviewed on Mar. 31, 2010 by teamjgh
simple ingredients, great taste!! this will be my carrot cake recipe!
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