"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 Watterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Watterson (requested by Fred Weinstein)


2 cups sifted flour
2 tsp. baking powder
1 tsp. baking Soda
1 tsp. salt
2 tsp. cinnamon
2 cups sugar
1 cups salad oil
4 eggs
2 cups finely shredded pared carrots
1 8 oz. can crushed pineapple drained
cup chopped walnuts
1 3 oz. can or equivalent flaked coconut

Sift together flour, baking powder, baking soda, salt, cinnamon

Mix 1 minute: sugar, oil, eggs, carrots.
Add sifted ingredients
Stir in: pineapple, walnuts, coconut

Pour into 3 9 inch greased and floured cake pans

Bake 350 for 40 minutes
Cool in pans 10 minutes
Remove from pans
Use cream cheese frosting for icing.

Personal Notes:
Personal Notes:
One of Doris' favorite cakes. Marilyn made this for Doris' 80th birthday and decorated it with nasturtiums from the garden. Ed said he especially liked the peppery taste of the nasturtiums and to make sure his piece has his share of nasturtiums.




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