"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

  Tried it? Rate this Recipe:


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

Cheri Nowicki


2 Cups Flour
2 tsp. Baking Soda
2 tsp. Cinnamon
tsp. Ginger
tsp. Salt
3 Eggs
1 Cup Sugar
Cup Mayonnaise
1 8oz. Can Crushed Pineapple (undrained)
2 Cups Shredded Carrot
Cup Walnuts
Whipped Cream

Grease and flour 2 (9) round pans. Stir together first 5 ingredients; set aside. Mix at medium speed the next four ingredients until blended well. Gradually beat in flour mixture until well mixed. Spoon in carrots and nuts. Turn into pans. Bake at 350 for 30-35 minutes. Frost with whipped cream.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!