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

Heather Faughnan
Added: Thursday, August 21, 2008


- 2 cups - all purpose flour
- 2 tsp - baking powder
- 1 1/2 tsp - baking soda
- 1 tsp - salt
- 1 tsp - cinnamon
- 2 cups - granulated sugar
- 1 cup - vegetable oil
- 4 eggs
- 1 cup - coconut
- 2 cups - grated carrot
- 1 - 18oz - can - crushed pineapple - drained

- 1/2 cup - butter
- 1 - 8oz - package cream cheese
- 2 1/2 cups - icing sugar
- 1 tsp - vanilla

Preheat oven 350 F

- mix all cake ingredients together
- pour into 9 x 13 pan
- bake for 40 - 60 minutes, till center is firm
- cool
- mix butter, cream cheese, vanilla together
- slowly add icing sugar
- spread over cool cake
- serve




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