"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

Carrot Cake Recipe

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

Norma Taylor
Added: Saturday, February 11, 2006


2 c flour
2 c sugar
2 tsp soda
1 tsp salt
2 tsp cinnamon
4 eggs
1 c oil
4 cups grated raw carrots (approximately 8)
1/2 c chopped pecans
Cream cheese frosting:
4 tbsp margarine or butter
2 3 oz pkgs softened cream cheese
4 1/3 c powdered sugar
1 tsp vanilla
t tsp maple flavoring

In large bowl beat eggs till frothy. Slowly beat in oil. Gradually add flour, sugar, soda, salt and cinnamon beating until smooth. Mix in carrots and nuts. Pour into 9x13 greased and floured pan. Bake at 350 degrees for 25-30 minutes. Cool. If using a bundt pan bake for 50 minutes.
Cream Cheese Frosting:
Mix together margarine, cream cheese and powdered sugar. Beat until smooth. Stir in vanilla and maple flavoring. Frost cake.




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