"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Carrot Cake, by LaQuita Green, is from The Ellis Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-1/2 c. oil 4 eggs 2 c. sugar 3 c. grated carrots 1 c. chopped nuts 2 c. flour 1 t. cinnamon 2 t. soda (level) 1 t. vanilla
Beat eggs; add oil, then add sugar gradually. Add mixed dry ingredients (to egg mixture with oil and sugar). Add carrots. Bake in 3 (9") pans at 350º for 35 to 45 minutes or 1 (9 x 11") pan for 45 minutes.
Frosting: 1 stick butter 1 large pkg. cream cheese 1 box powdered sugar 2 t. vanilla 1 c. chopped nuts (optional)
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