"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Hannaford


1 cup white sugar
1 cup brown sugar
2 cup flour
2 teaspoons cinnamon
2 teaspoons soda
1 teaspoon salt
1 cup flake coconut
2 cups grated carrots
1 cup chopped nuts
1/2 cup raisins
*Mix together in a large bowl.

Combine the following:
4 eggs
1 (8 1/2 oz) can of crushed pineapple (with juice)
1 1/2 cup salad oil (vegetable oil)
2 teaspoons vanilla

Blend together wet and dry mixtures. Pour into large greased pan (12 x 18) or 2 - 9 x 13 pans or 3 - 8 inch round pans. Bake 35 minutes at 350 degrees. Cool. Makes 1 large 9 x 13 or 3- 8 rounds.




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