"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

The Best Carrot Cake Recipe

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

Miriam Riggio
Added: Wednesday, February 4, 2009


2 c. sugar
1 c. oil
2 c. flour
2 tsp soda
1 tsp. salt
1 tsp cinnamon
3 eggs
1 tsp. vanilla
2 c. grated carrots
1 c. crushed pineapple, drained (reserve juice)
c. nuts, chopped

Cream Cheese Frosting
3 Tbsp. butter
3 oz. cream cheese
1 tsp. vanilla
1 c. powdered sugar
c. nuts (optional)

Combine sugar and oil, set aside. Sift together flour, soda, salt and cinnamon. Stir in half of dry ingredients alternatively with eggs, one at a time, beating well after each addition. Add vanilla, carrots, and pineapple, blend well. Stir in nuts.

Pour into prepared 9x13 pan and bake at 350 degrees for 45-50 minutes. Heat pineapple juice and pour over hot cake. Frost cake when cool.




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