"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for 3-layer Carrot Cake, by Rick & Rachel Grimm, is from Family Favorites ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Rick & Rachel Grimm Added: Sunday, November 5, 2006
1 ¾ cups sugar 4 eggs 1 ¼ cups oil 1 ¾ cups flour 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 3 tsp. cinnamon ½ tsp. ginger 1 tsp. vanilla 1 ¾ cups carrots, grated 8 oz crushed pineapple 1 cup coconut ½ cup nuts
Preheat oven to 350°. Grease three 9” pans.
Sift together flour, baking soda, baking powder, cinnamon, ginger, salt. Set aside. Beat together oil, sugar and eggs. Combine egg and flour mixtures and then add vanilla, carrots, pineapple, coconut and nuts. Bake at 350° for 25 minutes.
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