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

Billie Lundberg
Added: Wednesday, May 28, 2008


1 1/2 c. sifted cake/pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. shredded carrots
1/2 c. orange marmalade
1/4 c. finely chopped pecans
1 c. sugar
2/3 c. melted Crisco (shortening)
2 eggs

Confectioners Glaze:
1 tbsp. milk or light cream 1/2 tsp. vanilla
1 c. sifted icing sugar
Combine all ingredients; stir to blend well.

Preheat oven to 350F. Sift together flour, baking powder, baking soda, salt, spices. Add remaining ingredients; blend well. Spread batter in greased, fluted, 2-quart mold or mini-bundt pan, or 9 inch square pan. Invert on wire rack; cool completely. Glaze, and decorate as desired.




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