"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 Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Hannaford
Added: Wednesday, August 25, 2010


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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