"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan McDonald
Added: Wednesday, June 24, 2009


2 cups all purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. cinnamon
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 cups raw carrots, grated
1 8oz. can crushed pineapple, drained
1 cup chopped pecans (optional)
1/4 cup bourbon whiskey

Preheat oven to 350 degrees.

Sift together flour, baking powder, soda, salt & cinnamon.
Mix together sugar, oil & eggs.
Add to the flour mixture.
Stir in carrots, pineapple, nuts & bourbon.
Bake in greased & floured 9x12 inch cake pan for
30-40 minutes.
Cool & frost with Heavenly Frosting.

Personal Notes:
Personal Notes:
Serves 12 - 14




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