"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Linda’s Carrot Cake Recipe

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This recipe for Linda’s Carrot Cake, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Smith
Added: Wednesday, August 27, 2008


2 cups flour
2 cups sugar
4 eggs
3 cups grated carrots
1 tsp vanilla
½ cup oil
2 tsp cinnamon, heaping
1 20 oz. can crushed pineapple, drained
½ tsp salt
1 tsp baking powder
2 tsp baking soda
1 cup nuts (optional)

Mix all dry ingredients together. Add oil, eggs, vanilla and blend well. Fold in carrots and pineapple. Bake in greased and floured pans at 350 for 45 to 50 minutes until done. Frost with Cream Cheese Frosting.




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