"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for CARROT CAKE, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Simmons
Added: Sunday, June 7, 2009


2 c. flour
2 c. sugar
2 tsp, baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 c. nuts (chopped)
1 tsp. coriander
1 c. oil
4 eggs
3 c. carrots (shredded)
2 tsp. vanilla
1/2 c. raisins
1 can crushed pineapple (drained - reserve juice)

Cream cheese frosting:
8 oz. pkg. cream cheese
1/2 c. butter
1 lb. box powdered sugar
1 tsp, vanilla
2 tsp. pineapple juice

Combine flour, sugar, soda, seasonings and oil. Then beat in eggs, one at a time. Add carrots, drained crushed pineapple, raisins, nuts and vanilla. Pour into a greased and floured 9"x13" cake pan. Bake at 350 for about 40 minutes.
Frosting: Mix cream cheese, butter and powdered sugar, vanilla, and pineapple juice until a smooth consistency and well blended. Frost cooled cake.




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