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


Added: Wednesday, August 6, 2008


1) 2 cups of sugar
1) 4 eggs
1) 11/2 cups oil
3) 3 cups of grated carrots
2) 1 cup of flour
2) 2 teaspoons of baking soda
2) 1 teaspoon of salt
2) 2 teaspoon of cinnamon

1) 8 ounce pkg cream cheese
˝ cup Margarine
1# confectioner’s sugar
2 teaspoons vanilla
˝ cup nuts

1’s= blend together
2’s = sift together then blend one and two
Fold in carrots

Bake 350 degrees for one hour in a 13x9 pan




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