"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Winter Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Bridson
Added: Sunday, January 22, 2006


3 eggs, beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoon vanilla
2 cups flour
2 teaspoons cinnamon
2 teaspoon baking soda
1/2 teaspoon salt
1 can (8 oz.) crushed pineapple, undrained
2 cups grated carrots
1 cup raisins
1 cup nuts
1 cup flaked coconut

1/2 cup margarine, softened
1 package (8 oz.) cream cheese
1 teaspoon vanilla
1 box powdered sugar
2 tablespoons milk

In mixing bowl, combine eggs, oil, buttermilk, sugar and vanilla. Mix well. Combine flour, cinnamon, baking soda and salt. Stir into egg mixture. Stir in pineapple, carrots, raisins, nuts and coconut flakes. Pour into a greased 13 x 9 x 2 baking pan. Bake at 350 degrees for 50 to 55 minutes.

Mix all frosting ingredients together until smooth and creamy. Cover cooled cake and serve.




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