"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

Best Carrot Cake Recipe

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This recipe for Best Carrot Cake, by , is from The Hussy Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anna Ramirez Luquette


Cream Cheese Frosting (for Carrot Cake)

2 cups all-purp flour
2 tsp baking soda
1/2 tsp salt
2 tsps ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp vanilla extract
2 cups grated carrot
1 (8-oz) can crushed pineapple, drained
1 3-1/2 oz can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk glaze
Cream Cheese frosting

Line 3 9-inch round cake pans with wax paper; slightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beat at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans.

Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on racks. Spread Creem Cheese frosting between layers and on top and sides of cake.




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