"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

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The Best Carrot Cake Recipe

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This recipe for The Best Carrot Cake, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Miriam Riggio
Added: Wednesday, February 4, 2009
Category:
Category:
Ingredients:  
Ingredients:  
2 c. sugar
1 ¼ c. oil
2 ½ c. flour
2 tsp soda
1 tsp. salt
1 ½ tsp cinnamon
3 eggs
1 tsp. vanilla
2 c. grated carrots
1 c. crushed pineapple, drained (reserve juice)
¾ c. nuts, chopped

Cream Cheese Frosting
3 Tbsp. butter
3 oz. cream cheese
1 tsp. vanilla
1 ¾ c. powdered sugar
½ c. nuts (optional)
Directions:
Directions:
Combine sugar and oil, set aside. Sift together flour, soda, salt and cinnamon. Stir in half of dry ingredients alternatively with eggs, one at a time, beating well after each addition. Add vanilla, carrots, and pineapple, blend well. Stir in nuts.

Pour into prepared 9x13 pan and bake at 350 degrees for 45-50 minutes. Heat pineapple juice and pour over hot cake. Frost cake when cool.

 

 

 

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