"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

The Best Ever Carrot Cake Recipe

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This recipe for The Best Ever Carrot Cake, by , is from A Bun In the Oven , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Cowley
Added: Friday, August 14, 2009


4 eggs
2 c. flour
2 c. sugar
2 tsp. soda
1 tsp. salt
1 1/2 tsp. cinnamon
2/3 c. oil
2-6 oz. jars of baby food carrots

1-3 oz. cream cheese, softened
1/4 c. butter softened
2 c. powdered sugar
2 tsp. vanilla

Preheat oven to 350. Mix all cake ingredients together. Pour into a greased 9X13" pan. Bake for 25 mins. Cool completely. Mix ingredients for icing and frost cooled cake. ENJOY!




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