"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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

Pat Simmons
Added: Sunday, June 7, 2009


2 c. flour
2 c. sugar
2 tsp, baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 c. nuts (chopped)
1 tsp. coriander
1 c. oil
4 eggs
3 c. carrots (shredded)
2 tsp. vanilla
1/2 c. raisins
1 can crushed pineapple (drained - reserve juice)

Cream cheese frosting:
8 oz. pkg. cream cheese
1/2 c. butter
1 lb. box powdered sugar
1 tsp, vanilla
2 tsp. pineapple juice

Combine flour, sugar, soda, seasonings and oil. Then beat in eggs, one at a time. Add carrots, drained crushed pineapple, raisins, nuts and vanilla. Pour into a greased and floured 9"x13" cake pan. Bake at 350 for about 40 minutes.
Frosting: Mix cream cheese, butter and powdered sugar, vanilla, and pineapple juice until a smooth consistency and well blended. Frost cooled cake.




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