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

Karen Schuller Krug
Added: Sunday, April 19, 2009


2 cups flour
2 cups sugar
3 cups grated carrots
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 tsp ground cloves
1 1/2 cup vegetable oil (canola is my favorite)
4 eggs, beaten

Mix all ingredients together. Bake 350, 9 X 13" pan, about 30+ minutes.

When cake is COMPLETELY cool, frosting with (whipped):
1/4 cup butter
1 lb. powdered sugar
3 oz. cream cheese
2 tsp vanilla
and enough milk to make it spread nicely.

Personal Notes:
Personal Notes:
Brother John and I often teamed together on this, one peeling and shredding carrots, the other doing everything else! Don't make this without the frosting. It makes it great.




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