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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 Booth 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:  

1&1/2 cups oil
2 cups sugar
2 cups all purpose flour
1&1/2 tsp baking powder
1&1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
4 eggs
2-3 cups grated carrots
1 cup chopped pecans plus 1/2 cup for icing
8 oz cream cheese ( room temperature)
5 Tablespoons butter
1 1/2 cups powdered sugar
1 tsp vanilla
Directions:
Directions:
Sift flour,baking powder,baking soda, salt and cinnamon
Mix oil and sugar well put half of flour mixture in then add eggs
alternating with flour mixture Bet well then stir in carrots and pecans
Grease and flour 2 round cake pans
Divide batter in pans
Bake 350 degrees 35-40 minutes or until toothpick comes out clean

Let cool on cake racks

Mix powdered sugar, cream cheese, butter and vanilla
Beat until smooth and stir in 1/4 cup pecans
Spread on layers and sides

 

 

 

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