"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 Foster Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Johanna Dickey, daughter of John Ernest Foster
Added: Saturday, July 18, 2009


2 c. sugar
1 1/2 c. vegetable oil
4 eggs
1 tsp. vanilla
1 c. chopped pecans
2 c. flour
2 tsp. soda
2 tbsp. cinnamon
3 c. grated carrots (abt. 1 lb.)
1 c. crushed pineapple drained

1 - 8 oz. pkg. cream cheese
1 stick margarine
1 box powdered sugar
1 tsp. vanilla (try maple flavor-it's great!)

Mix first four ingredients, beat well. Sift dry ingredients and add to first mixture. Add pineapple, nuts, carrots, mix well. Bake in 9x13 cake pan at 325 for 45-55 min.
Frosting: Beat ingredients until smooth.
Frost cake. Refrigerate.




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