"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

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sidney Center
Added: Saturday, July 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 C All Purpose flour, sifted
1 tsp baking soda
tsp salt
2 C sugar
1 tsp cinnamon
1 C chopped pecans or walnuts
3 eggs, beaten
1 C vegetable oil
2 C grated carrot
1 8 oz can crushed pineapple, drained
2 tsp vanilla

FOR THE FROSTING

1 - 8 oz. cream cheese, softened
1 - 16 oz. powdered sugar, sifted
1/2 C butter or margarine, softened
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 350 degrees.

Combine dry ingredients and stir in nuts. With mixer, combine eggs and remaining ingredients.

Add dry ingredients mixing just until combined

Pour into pan/pans.

Can make a three layer cake or 9 x 13 sheet pan.

FROSTING:
Combine cheese and butter until well blended. Add sugar and vanilla, beat until light and fluffy.

Ice cake.

Can sprinkle with chopped nuts and cover.
Refrigerate before and after serving..

 

 

 

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