"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


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This recipe for CARROT SHEET CAKE is from MORE OF PENNY'S PICKS, 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!



2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking powder
2 cups carrots, finely grated

8 ounces cream cheese, softened
1/2 cup butter, softened
2 1/2 to 3 cups icing sugar
2 teaspoons vanilla

Mix sugar and oil together. Beat in the eggs. Add the dry ingredients, and mix until combined. Fold in the carrots, and then spread batter into a greased cookie sheet. Bake at 350 for 24 to 26 minutes or until it tests done.

For the frosting, beat the cream cheese and butter together. Mix in the icing sugar and vanilla until smooth.




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