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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

Carrot Cake Recipe

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This recipe for Carrot Cake is from The Campbbell Family Cookbook Project, 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 cups flour
2 cups sugar
4 eggs
3 cups grated carrots
1 tsp vanilla
1 1/2 cup corn oil
2 tsp cinnamon
1 tsp baking powder
2 tsp baking soda
Frosting:
1 cup chopped pecans
1 box powdered sugar
1 (8 oz) pkg cream cheese
1 stick butter (softened)
1 tsp vanilla
Directions:
Directions:
1. Preheat oven to 350º
2. Mix all dry ingredients together. Add oil, eggs and vanilla and blend well.
3. Bake in 3 9 in pans for 30 minutes.

Frosting:
1. Crean the cheese and butter.
2. Add sugar, vanilla and pecans and blend well.
3. Add milk if necessary to spread.

 

 

 

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