"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mom's Carrot Cake Recipe

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This recipe for Mom's Carrot Cake, by , is from Jo Ann's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Walker
Added: Tuesday, April 10, 2007


2 c. sugar
1 c. oil
4 eggs

2 1/2 c. flour
1 tsp. salt
2 tsp. baking soda
2 tsp cinnamon

2 c. crushed pineapple, drained
2 sm. jars strained carrots (4 1/2 oz. baby food jars)
1 c. chopped nuts
1 c. rainsins

Mix first three ingredients together. Sift flour, salt, soda, and cinnamon together and add to sugar mixture. Stir in pineapple, carrots, nuts, & raisins and blend well.

Pour into ungreased 9"x13" pan. Bake at 375 for 40-50 minutes. Completely cool cake. Spread with frosting:

1/4 lb. butter
1 box powdered sugar
1, 8 oz. cream cheese
1 tsp. vanilla

Beat until creamy & spread on cooled cake.

Personal Notes:
Personal Notes:
Taken from Mom Walker's recipes--




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