"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CARROT CAKE Recipe

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This recipe for CARROT CAKE, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lester Sprague
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c. carrots, grated
2 cups all purpose flour
2 t. flour
2 t. baking powder
2 t. soda
2 t. cinnamon
2 c. sugar
1 t. salt
1 12 c. oil
4 eggs
1 t. vanilla

Directions:
Directions:
In a large bowl sift dry ingredients together. Add oil and eggs one at a time, beating well after each egg. Add vanilla and carrots. Divided batter between 3 layer pans or 2 9x13 inch cake pans. Bake in a 350 oven for 30--40 minutes or until a knife inserted ion the center comes out clean.

Preparation Time:
Preparation Time:
1 hour +
Personal Notes:
Personal Notes:
A cream cheese frosting is good on this cake. Also in this section.

 

 

 

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