Carrot Cake -Mrs Ester,s-1958

Mary R Morris


This recipe was given to me by a Jewish Lady that attended the church ,I went to as a young girl. She all ways had the time for the young people that wanted to learn to cook or bake .When people would tease her about being Jewish and attending our church ,she would say "God is God" ::Besides in Marksville there was no Jewish House of Worship ...Many a young person learned great patience thru her .

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20 Min
45 Min


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1 1/2 c
crisco oil(that is one and a half cups oil )
2 c
4 large
eggs-beaten-room temp
2 c
all purpose flour
3 tsp
2 tsp
baking soda
1 tsp
3 c
grated carrots


pkg.cream cheese(8 oz)
stick of real butter
1 box
powered sugar
1 tsp
vanilla extract
1 c
chopped pecans or walnuts

How to Make Carrot Cake -Mrs Ester,s-1958


  • 1Cake Directions :::Mix Oil and Sugar and beat well ,about 2 minutes .
  • 2Add Eggs, to the oil and sugar mixture ,beat until a lemon color .About two to three minutes .(this is important or cake will not be light it will be dense )
  • 3Sift flour ,cinnamon ,soda and salt 2 or 3 times .Added to the creamed mixture .(I do the sifting , before I began any of the above and just sit to the side till ready to use )
  • 4Add grated carrots ,a small amount at a time .
  • 5Bake in 2-9inch cake pans that have been well greased and floured.(I use Bakers Joy Spray)Bake at 325 degrees for about 40 minutes .I use the toothpick test .Depending on your oven I have had it take 45 minutes in a older oven .
  • 6Cream Cheese Icing ::
  • 7Beat all ingredients well. Spread on the cake .(Be sure butter and cream cheese is at room temperature it will make for a smoother icing ,)

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About Carrot Cake -Mrs Ester,s-1958

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom

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