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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 Florida Cocker Spaniel Rescue , 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 cup oil
2 cups sugar
4 eggs
2 cups Flour
2 tsps. cinnamon
2 tsps. baking powder
2 tsps. baking soda
1 tsps. salt
3 cups grated carrots
1 cup crushed nuts



Cream cheese frosting

1 lb powered sugar
1 stick margarine
8 oz cream cheese
2 tsps. vanilla
Directions:
Directions:
For the cake :
Cream oil and sugar, then add eggs one at a time. Sift dry ingredients. Add to oil, sugar and egg mixture. Then fold in carrots and nuts. Pour into greased and floured 12x9x2 pan. Bake at 350 for 50 to 60 minutes, cake is done when it springs back from a light touch.

For the icing:
Cream margarine and sugar, add vanilla. Add powered sugar and mix well. Ice cake after it cools.
Personal Notes:
Personal Notes:
From my mom Mary Mount submitted by Paula Gross

 

 

 

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