"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

The Best Carrot Cake Ever Recipe

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This recipe for The Best Carrot Cake Ever, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Thursday, April 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 cups flour
2 cups sugar
2 tsp. soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1-1/2 cups canola oil
1 16-oz can crushed pineapple, UNdrained
4 beaten eggs
3 cups grated carrots
FROSTING:
1 stick soft butter
2 8-oz. pks soft cream cheese
1 cup chopped pecans
1 tsp. vanilla
1# powdered sugar

Directions:
Directions:
Mix dry ingredients, then add oil and beaten eggs and stir 1 minute.
Fold in carrots.
Bake in greased, large (13x9x2") cake pan at 325 degrees for 35-40 minutes.
Cool on wire rack. After icing, cover tightly with plastic wrap and keep in refrigerator.
FROSTING:
Beat all ingredients except nuts until light and fluffy. Add nuts.
Spread icing over cake in pan.
Serve from pan.

Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
1 hour, 30 miutes total time.
Personal Notes:
Personal Notes:
The addition of the crushed pineapple makes a really moist, yummy cake.
We have added 1 cup flaked coconut along with the nuts. That makes a special treat.

 

 

 

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