"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for CARROT CAKE, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Hall
Added: Wednesday, April 2, 2008



3 cups flour
1 tsp. salt
2 cups sugar
1 tsp. soda
2 tsp. baking powder
2 tsp. vanilla
2 cups grated carrots
1 cups pecans
1 cups Wesson oil
1 small can crushed pineapple
3 eggs
1 tsp. cinnamon

Save 2 Tbsp pineapple and juice for icing.

1 box powdered sugar stick butter
1 8 oz pkg cream cheese
2 tsp. vanilla
2 Tbsp. pineapple and juice

Sift together dry ingredients; add oil, eggs, pineapple and juice, pecans, vanilla and carrots. Bake in a greased tube pan at 325-350 degrees for 1 hours.

When cake has cooled, mix ingredients for icing and spread on cold cake




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