ADVERTISEMENT
- Real Recipes from Real People -

ISO: Aunt Berties carrot cake

Misc.
ADVERTISEMENT
I am looking for a carrot cake receipe out of :The NEw Basics cookbook" I think it is called Aunt Berties carrot cake. It is my husbands favorite and I lost my book in my recent move. Please help!!!!
Thanks in Advance!
MsgID: 0218915
Shared by: Michelle in Newnan
Board: All Baking at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Turkey Waldorf Salad
  • TURKEY WALDORF SALAD 1/2 cup Hellmann's or Best Foods Real Mayonnaise 1 Tbsp. lemon juice 1/2 tsp. salt 2 cups diced cooked turkey or chicken 1 large apple, cored and diced 1/2 cup thinly sliced celery 1/3 cup raisins...
  • August 2020 Recipe Swap
  • Happy August Cooking! This month we'll be featuring assorted recipes along with recipes using summer harvest fruits and vegetables, BBQ and picnic recipes.* - Betsy and Bob Here are some recipes to get us started...
  • Carrot-Potato Kugel
  • CARROT-POTATO KUGEL 2 cups grated pared potatoes 1 cup grated pared carrots 1/3 cup grated onion 1 tsp salt 1/8 tsp pepper 1/2 cup unsifted flour 3 tbsp cooking oil 2 eggs, beaten Preheat oven to 350 degrees F. Greas...
  • Baked Rigatoni and Ham with Four Cheeses
  • BAKED RIGATONI AND HAM WITH FOUR CHEESES 3 tablespoons butter or margarine, divided use 1/4 cup fine dry bread crumbs 8 ounces rigatoni, uncooked 2 tablespoons all-purpose flour 2 cups milk 1/4 teaspoon salt 1/4 teasp...
  • Camembert, Bacon, and Potato Tart (food processor)
  • CAMEMBERT, BACON, AND POTATO TART "This tart relies on the Camembert to melt into the crevices and hold everything together. If you can't find a wheel of Camembert, look for wedges that you can slice in half." ...
ADVERTISEMENT
  • Kaleidoscope Crispy Treats
  • KALEIDOSCOPE CRISPY TREATS 6 tablespoons unsalted butter, divided use* 2 cups crispy rice cereal 2 cups chocolate-flavored crispy rice cereal 2 cups berry-flavored crispy rice cereal 10 ounces large marshmallows (abou...
  • Two Layer Greek Dip
  • TWO LAYER GREEK DIP 2 (8 ounce) containers plain yogurt 1 (8 ounce) package cream cheese, softened 1 (8 ounce) package feta cheese, drained and crumbled 3 cloves garlic, crushed salt and pepper to taste 1 English...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Aunt Berties carrot cake
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!