"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 The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Olive Beavers Jordan
Added: Thursday, November 8, 2007


1 1/2 cups grated carrots
1 1/2 cups vegetable oil
4 egg yolks
2 1/2 cups flour
2 1/2 cups sugar
3/4 tsp. salt
5 tsp. hot water
4 stiffly beaten egg whites
1 1/2 tsp. cinnamon
3/4 tsp. soda
1 1/2 cups black
1 1/2 tsp. baking powder

Combine everything except carrots,nuts, and egg white. Add carrots and nuts. Mix well. Fold in egg whites. Bake at 350 for 1 hour.




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