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    You are in: Home / Recipes / Mom-Mom's Carrot Cake Recipe
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    Mom-Mom's Carrot Cake

    Mom-Mom's Carrot Cake. Photo by AngieMel

    1/2 Photos of Mom-Mom's Carrot Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Shabby Sign Shoppe's Note:

    Posted for safe-keeping, this was my dear long-departed Grandmother's recipe from way back. My cousin had it and I never want to be without as to me this is the best carrot cake in the whole, wide world. Besides, Mom-Mom always told us it was nice to share...

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Icing

    Directions:

    1. 1
      FOR CAKE:.
    2. 2
      Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
    3. 3
      FOR ICING:.
    4. 4
      Beat together. all ingredients (can use less vanilla if perferred).
    5. 5
      If too dry add a little milk.
    6. 6
      Keep cake wrapped & refrigerated.
    7. 7
      Best to make day before to let flavors meld.

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    Ratings & Reviews:

    • on December 09, 2008

      55

      This review counts for whole family, they all loved the consistency, and the flavor. I would tone it a half cup less on the sugar, but other than that they all agree that it was awesome. They also loved the icing. Great cake!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mom-Mom's Carrot Cake

    Serving Size: 1 (169 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 608.5
     
    Calories from Fat 315
    51%
    Total Fat 35.0 g
    53%
    Saturated Fat 10.0 g
    50%
    Cholesterol 101.4 mg
    33%
    Sodium 378.1 mg
    15%
    Total Carbohydrate 69.4 g
    23%
    Dietary Fiber 1.2 g
    5%
    Sugars 51.5 g
    206%
    Protein 5.9 g
    11%

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