"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mary Therrien's Carrot Cake Recipe

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This recipe for Mary Therrien's Carrot Cake, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Liz Therrien
Added: Tuesday, April 8, 2008


1 1/4 c vegetable oil
2 c sugar
2 c grated carrots
2 1/4 c flour
2 t baking soda
1 t salt
3 eggs
2 c coconut
8 oz can crushed pineapples
1 c chopped pecans
2 t vanilla
2 t cinnamon
1/4 t allspice
1/4 t nutmeg
1 c raisins

Cream Cheese Frosting:
12 oz cream cheese, softened
1 t vanilla
1/4 c milk
3-4 c confectioners sugar

In small bowl, mix together flour, baking soda, salt, cinnamon, allspice and nutmeg. Set aside.

In large bowl beat eggs until lemon colored. Add oil and sugar and blend well. Add vanilla. Add crushed pineapple, carrots and coconut. Blend well.

Continued - Mary Therrien's Carrot Cake

Gradually add dry ingredients to mixture, alternately with nuts and raisins.

Grease and flour 3 - 9" baking pans. Evenly distribute batter among three pans. Bake at 350 for 50 minutes, or until toothpick inserted comes out clean.

Remove from oven. Let cool for 10-15 minutes in pan and then remove from pan onto wire rack. Cool completely then frost with cream cheese frosting. You can, if desired, add additional coconut to cake after frosting.

Cream cheese frosting:
Beat cream cheese until smooth. Add vanilla. Gradually add milk alternately with 3 cups confectiners sugar. If too liquidy, gradually add additional cup of confectioners sugar until a rich, spreadable consistency is obtained.




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