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

Contributor:  
Contributor:  
April Priddy
Added: Tuesday, September 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
4 eggs
1 1/3 c. oil
2 c. flour
2 tsp. soda
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
4 c. grated carrots
3/4 c. chopped nuts
4 oz. stick of butter
8 oz. pkg. Philadelphia cream cheese
2 c. powdered sugar
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 350 F degrees.
For cake, combine sugar, eggs, oil, flour, soda, baking powder, salt, cinnamon, grated carrots, and chopped nuts. Pour into 13x9-inch greased pan and bake for 40 minutes or until cake tests done.

For frosting, blend butter and cream cheese, and then add powdered sugar and vanilla. Frost, and see if it lasts long enough for you to have a piece yourself.

 

 

 

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