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"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

Rebecca's Carrot Cake Recipe

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This recipe for Rebecca's Carrot Cake is from The FitzPatrick 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!
Category:
Category:
Ingredients:  
Ingredients:  
Cake
2 c. flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp salt
1 c. canola oil
2 c. granulated sugar
3 eggs (large)-add one at a time
1 can 8 oz. crushed pineapple (drained)
2 c. grated carrots
1 1/2 c. coconut
1/2 c. chopped walnuts (optional)

Frosting
8 0z. Philadelphia cream cheese
1 stick butter softened
2 c. confectioner sugar
2 tsp vanilla
Directions:
Directions:
~Whisk flour, baking soda, cinnamon, and salt in a small bowl.
~Beat oil, sugar, and eggs (one at a time) in a mixer for 3 minutes
~Add pineapple, carrots, coconut, and nuts to mix
~Stir all ingredient together and pour into 2 greased 8" cake pans
~Bake at 350º for 50-60 minutes
~Cool to frost
Frosting
~Beat together all ingredient to achieve a smooth fluffy texture.
~After cake has cooled frost and enjoy!!!!
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
When checking to see if the cake is finished cooking test with a toothpick~it should come out clean. But be careful to not over cook!!

 

 

 

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