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

Jeni Drake
Added: Monday, September 22, 2008


Beat together the following:
2 c. sugar
4 eggs
3 c. shredded carrots
1 1/2 c. oil
1 tsp. vanilla

Stir together;
2 tsp. soda
1/2 tsp. salt
1 c. nuts, chopped
1 tsp. cinnamon
2 c. flour

Add dry ingredients to wet. Bake in cake pan for 35 to 40 minutes at 350.

Icing: Cream together 8 oz. cream cheese and 2 T. butter. Add 2 c. powdered sugar. Add vanilla flavor.




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