"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Carrot Cake Recipe

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

Natalie Krage
Added: Monday, October 6, 2008


1C Vegetable oil
2 C Carrots, shredded
1 Tsp Salt
2 C Sugar
3 Eggs
2 C Flour
2 tsp baking soda
1/2 tsp nutmeg
2 tsp cinnamon
1 (13-oz) can crushed pineapple (incl. juice)
2 tsp vanilla
1 cup walnuts, chopped

Preheat oven to 350. Grease a 9x13 baking pan. Combine oil, carrots, salt, and sugar in large bowl. Add eggs one at a time. Mix dry ingredients and add together with crushed pineapple. Add vanilla and walnuts last. Bake 45 to 50 minutes. Cool to room temperature then frost.




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