"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

carrot cake, (suprisin') Recipe

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This recipe for carrot cake, (suprisin'), by , is from The Family Secrets 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!

Cole McCleery


2 cups unsifted flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
3 eggs
1 1/2 cup sugar
3/4 cup real mayonnaise
1 can crushed pineapple in own juice
2 cups coarsely shredded carrots
3/4 coarsely chopped walnuts
2 cups whipped cream

Grease and flour 2 - 9" round baking pans. In bowl, stir together first five ingredients; set aside. In large bowl, with mixer set at medium speed, beat next 4 ingredients until well blended. Gradually beat in flour mixture until well mixed. With spoon, stir in carrots and walnuts. Turn in to prepared pans. Bake in preheated oven at 350 for 30-35 minutes or until cake tester comes out clean. Remove, cool and frost with 2 cups whipped cream.




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