"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Carrot Cake Recipe

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

Contributor:  
Contributor:  
Dorothy Thrasher-Smith
Added: Friday, January 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
1 cup oil
4 eggs, slightly beaten
1 tablespoon vanilla
1 cup chopped walnuts
1 cups coconut
cup carrots
cup crushed, drained pineapple

Cream Cheese Frosting:
8 oz cream cheese
6 tablespoons butter, room temp
3 cups confectioners sugar
1 teaspoon vanilla
*Juice of lemon (optional)

Directions:
Directions:
Preheat oven to 350. Sift dry ingredients into bowl. Add, oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut and pineapple. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool on rack for 3 hours.

Frosting: Cream together all ingredients.

Number Of Servings:
Number Of Servings:
10 -12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is the best carrot cake.

 

 

 

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