"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Woods Calder


2 c. flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
3 eggs
3/4 c. buttermilk
3/4 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. grated carrots
1 8 oz. can crushed pineapple, well drained
1 cup flaked coconut

Sift flour, salt, baking soda, and cinnamon together. In a separate bowl beat eggs, then add buttermilk, oil, sugar, and vanilla. Add this mixture to the sifted dry ingredients. Next add carrots, pineapple, and coconut. Pour into a greased 9x13 baking dish. Bake at 350 degrees for 35 minutes, or until a toothpick comes out clean. Frost with favorite cream cheese frosting if desired.




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