"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

Grandma Hansen's 3 Layer Carrot Cake Recipe

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This recipe for Grandma Hansen's 3 Layer Carrot Cake, by , is from The Hansen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelly Rees


2 1/4 c. flour
2 tsp. minus 1/4 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 c. sugar minus 2 T.
1 1/2 c. oil minus 2 T.
4 eggs
2 c. grated carrots, raw
1 8 1/2 oz. can crushed pineapple, drained
1 c. walnuts or pecans
4 oz. sour cream

Mix unsifted dry ingredients.
Add sugar, oil, & beaten eggs.
Mix well with electric beater on medium.
Add sour cream, mix.
Add carrots, pineapple, nuts and stir.
Pour into (3) 9" or 8" prepared pans. To prepare:
Grease bottom, put wax paper in bottom then grease wax paper.
Bake, checking every 10 minutes for 25 minutes @ 375

Cream Cheese Frosting
1/2 c. butter
8 oz. cream cheese, softened
1 tsp. vanilla
Beat in 1 lb. powdered sugar
If doing a 3 layer cake, double this recipe.




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