"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

Carrot Cake Recipe

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

Carole Otto Lockwood
Added: Monday, October 19, 2009



2 Cups all-purpose Flour
2 Cups Granulated Sugar
2 tsp baking soda
2 tsp ground cinnamon
3 large eggs, lightly beaten
1 1/4 cups vegetable oil
3 cups grated, peeled carrots (about 8 -10)
1 8 oz can crushed pineapple, drained
2 tsp vanilla extract


8 Tbsp unsalted butter, at room temperature
12 oz cream cheese, at room temperature
1 1/2 tsp vanilla extract
1 16 oz box powdered sugar (confectioners sugar)

Preheat oven to 350. Prepare two 8 inch round cake pans.

Sift the dry ingredients into a large bowl. Add the eggs, vegetable oil, and vanilla. Stir until well blended. Fold in carrots and pineapple, stirring until thoroughly blended. Pour the batter evenly into the two pans. Bake 35-40 minutes or until a toothpick inserted comes out clean. Cool for 15 minutes and remove from pans. Cool completely on wire racks before frosting.


Place butter and cream cheese into a large bowl. Beat together using an electric mixer on medium, until light and fluffy. Add vanilla. Reduce speed to low, the gradually beat in sugar until mixture is smooth. Frost cake and serve.




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