"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Best Carrot Sheet Cake Recipe

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This recipe for Best Carrot Sheet Cake, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juanita Bundy Owen
Added: Saturday, April 26, 2008


2 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp.salt

3 large eggs
2 c. sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp. vanilla extract

2 cups grated carrots (about 3 large carrots)
1 (8 oz.) can crushed pineapple, drained
1 (3 1/2-oz.) can sweetened flaked coconut
1 c. chopped pecans or walnuts

1. Stir together first 4 ingredients.

2. Beat eggs and next 4 ingredients at medium speed in mixer until smooth.

3. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients.

4. Pour batter into a greased and floured 9 x 13 inch pan.

5. Bake at 350 for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 minutes longer or until a wooden pick inserted into center comes out clean.

6. Drizzle Best Carrot Cake Glaze evenly over cake; cool completely in pan.

7. Spread Best Carrot Cake Cream Cheese Frosting evenly over cake.

Southern Living, March 2003

Number Of Servings:
Number Of Servings:
10 to 12




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