"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Marie Wolverton, Belding - Los Gatos, CA
Added: Friday, December 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
MIX:

2 CUPS SUGAR
1 1/2 CUPS OIL
3 EGGS

MIX:

2 1/2 CUPS FLOUR
1/4 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1 TEASPOON BAKING POWDER
2 TEASPOONS CINNAMON
2 TEASPOONS VANILLA

MIX ALL WELL AND ADD:

1 CUP COCONUT
1 CUP NUTS
1 CUP CRUSHED PINEAPPLE (DRAINED)
2 CUPS GRATED CARROTS

Directions:
Directions:
POUR INTO A 9X13 INCH GREASED AND FLOURED PAN.

BAKE 350 - 1 HR.

TOPPING

1/2 CUP BUTTER
1 CUP SUGAR
1/2 CUP BUTTERMILK
1 TABLESOON CORN SYRUP
1/2 TEASPOON BAKING SODA

BRING TO A BOIL AND BOIL 5 MIN. POUR OVER HOT CAKE. PUNCH HOLE IN TOP OF CAKE WITH FORK.

 

 

 

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