"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Carrot Cake Recipe

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

Contributor:  
Contributor:  
Kathleen Pruzek
Added: Monday, August 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cooking oil, sugar, salt, vanilla, 3 eggs, cinnamon, 2 cups finely grated carrots, baking soda, baking powder, 1 (8oz) can crushed pineapple, juice included, 1 (3/1/2 oz.) can coconut

Directions:
Directions:
Mix 1 cup oil, 2 tsp. vanilla, 2 cups sugar, 1 tsp. salt, 3 eggs, 2 cups finely grated carrots, 2 cups flour, 2 tsp. cinnamon, 2 tsp. baking soda, 2 tsp. baking powder, 1 (8 oz) can crushed pineapple, juice included, 1 (3 1/2 oz.) can coconut, 1 cup chopped nuts. Bake in lightly greased, floured Bundt pan or 9 x 13 pan for 50 minutes at 350. Frost with cream cheese frosting.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is the BEST Carrot cake you will ever taste! I got the original recipe from a secretary of mine who was a wonderful baker. She had all the above being mixed at low speed with a hand mixer, and or course, doing the grating of the carrots in advance. For those of us with a Cuisinart or like machine, this is a very easy recipe. I grate ~~ 5-8 or so carrots, depending upon how big they are, then switch to the mixing blade, and proceed. See what your machine's instructions are when modifying a cake recipe, as it might not call for blending the oil/sugar, first, as in most standard recipes. If using a Cuisinart, just be careful not to over blend. I promise you'll get raves, and because of it's size, great for a party.

 

 

 

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