"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

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margie Fife
Added: Wednesday, September 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1 1/2 c. cooking oil
4 eggs
2 c. cake flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 c. grated carrots
1 c. chopped pecans
1/2 to 1 c. raisins

Directions:
Directions:
Put sugar, oil and eggs in a mixing bowl and beat well. Sift the flour, baking soda, salt and cinnamon together and add to mixture slowly while beating. After it is well blended add raisins, carrots and pecans. Pour batter into 3 greased, 9-inch layer cake pans. Preheat oven to 325 degrees and bake for 30 - 45 minutes. Cool on racks, then ice with frosting below.

FROSTING:
1 c. butter
8 oz. cream cheese
1 lb. confectioners' sugar
2 tsp. vanilla
Mix butter with cream cheese. When well blended, slowly blend in sugar and vanilla

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I made this in a bundt pan and it took longer to cook. Certainly was awesome though! For the frosting I used I package of Happy Cow Cream Cheese, a lump of soft butter and some icing sugar and vanilla. It was fairly runny but worked fine.

 

 

 

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