"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Relay for Life Recipe Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Loretta Matheny
Added: Thursday, November 20, 2008


1 1/2 c. cooking oil
2 c. sugar
2 tsp. cinnamon
2 tsp. vanilla
1 tsp. salt
4 eggs
2 1/4 c. flour
2 tsp. soda
1 8 oz. can crushed pineapple
2 c. shredded carrots
1 c. chopped nuts

Preheat oven to 350. Mix first 5 ingredients, mix well.
Add flour, soda and crushed pineapple. Fold in carrots and nuts. Blend well. Bake in a 9 x 13 pan for 50 to 60 minutes.


Combine 6 oz. cream cheese, 2 1/2 c. powdered sugar and 1/2 c. butter. Mix well and ice cake.




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