"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 (very moist) Recipe

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This recipe for Carrot Cake (very moist), by , is from Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 15, 2008


1 1/3 cups white sugar
1 1/3 cups warm water
1/2 cup margarine
1 cup raisins
2 medium carrots, ground or shredded
1/2 tsp cloves
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
2 cups flour
1 tsp soda
1 cup chopped walnuts

In a large two-quart pan boil sugar, water, margarine, raisins, carrots, cloves, nutmeg, cinnamon, and salt for 5 minutes. Let this cool and then in the same pan add flour, soda, and walnuts. Mix together and pour into a greased loaf pan and bake at 350 for 1 1/2 hours.




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