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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Eighteen Carrot Cake Recipe

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This recipe for Eighteen Carrot Cake is from Our Family Recipes, 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:  
1 1/2 c. Small diced carrots
2 1/2 c. Unbleached white flour
1 1/2 c. Granulated sugar
2 tsp. Cinnamon
2 tsp. Soda
1 tsp. Salt
1 1/4 c. Safflower oil
4 Eggs
1 T. Vanilla
1 c. Chopped nuts
1 c. Unsweetened finely flaked dried coconut
3/4 c. Drain, crushed, unsweetened pineapple
Directions:
Directions:
Place carrots in small glass bowl with 1 T. water. Cover tightly and microwave on high for 6-7 minutes, until quite tender. Using a food processor, puree carrots. Should have 1c. puree. Set aside.
Sift flour, sugar, cinnamon, baking soda and salt.
In a mixing bowl, whisk together oil, eggs and vanilla. Gently stir egg mixture into sifted ingredients. Just before batter is fully combined, add walnuts, coconut, pineapple, and carrot puree. Do not overbeat.
Put batter into 2 round cake pans that have been greased and floured.
Bake at 350 for 30-35 minutes. Cool in pan for 5 minutes, the remove to a wire rack. Cool and frost.

Icing:
Beat 8 oz. cream cheese, 5 1/3 T. butter, 2 1/2 c. powdered sugar and 1 tsp. vanilla until fluffy. Spread on one layer, and then add the second layer and frost sides and top.
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