"The belly rules the mind."--Spanish Proverb

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from All My Children Gotta Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Alexiev
Added: Monday, February 23, 2009


2 c. sugar
1 1/2 c. oil
3 eggs
2 tsp vanilla
2 1/4 c flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
2 c. shredded carrots
2 c. flaked coconut
1 8 oz can crushed pineapple
1 c. chopped walnuts


2 8 oz cream cheese
3 oz butter
2 c. sifted powdered sugar
1 tsp vanilla

Cake: Preheat oven to 350. Generously grease and flour 9 x 13 baking pan. Combine sugar, oil, eggs, & vanilla in a large bowl. Blend using a wooden spoon. Stir in flour, cinnamon, soda, & salt. Mix well. Fold in carrots, coconut, pineapple & walnuts. Pour into prepared pan. Bake until tester inserted in center comes out clean, approx. 50 minutes. Let cool in pan 5 minutes. Invert onto rack & let cool.


Blend until creamy & smooth. Frost cooled carrot cake.




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