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

Danielle Dupuis
Added: Tuesday, October 14, 2008


1 cup Oil
2 cups Sugar
4 Eggs ( beaten)
2 cups Flour
1/2 Tsp Baking powder
2 tsp Baking soda
1/4 tsp Salt
1 cup Crushed nuts
1 can Pineapples (no juice)
2 cups Carrots (grated)

Mix oil and sugar until creamy.
Add eggs.
Mix baking powder, baking soda and salt into the flour and add to mixture.
Add crushed nuts, pineapples and carrots.

Bake in 3 X 9 pan at 325 degrees for 1 hour.

Personal Notes:
Personal Notes:
Cream cheese icing

4 oz. Philadelphia Cream Cheese
2 tsp vanilla
1/2 cup butter
2 cups icing sugar




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