"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Lisa's Carrot Cake Recipe

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This recipe for Lisa's Carrot Cake, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Walker


3 eggs
3/4 c. oil
3/4 c. buttermilk
2 c. flour
2. c. sugar
2 tsp. soda
2 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. vanilla
2 c. finely shredded carrots
1 c. raisins
18 oz. can crushed pineapple, undrained
1 c. chopped nuts
1 c. flaked coconut

12 oz. cream cheese, softened
4 c. powdered sugar
1 tsp. vanilla
1-2 tbsp. whipping cream

Cream eggs and oil. Mix together flour, sugar, soda, cinnamon and salt. and add to egg mixture alternately with buttermilk. Add vanilla. Stir in carrots, raisins, pineapple, nuts and coconut.
Bake at 350 for 45 - 50 minutes or until toothpick comes out clean.

Icing: Cream first three ingredients together and add whipping cream. Refrigerate until thickened, then spread on cool cake.




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