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Aunt Marian's Carrot Cake Recipe

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This recipe for Aunt Marian's Carrot Cake, by , is from The Goslin Family 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!

Maureen Goslin


1/2 c. pineapple juice
1 c. Crisco oil :
3 eggs

2 c. all purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 c. sugar

1 c. pineapple juice

2 c. grated carrots
1/2 c. chopped walnuts or pecans

Mix eggs, oil, and 1/2 c. juice in a large bowl.

Mix dry ingredients together and add to bowl. Mix well.

Add 1 c. pineapple juice.

Add grated carrots and nuts.

Mix and pour into a well greased 9x13 pan.
Bake at 350 for apprx. 50 minutes on the middle rack of the oven.

When cool, frost with
Cream Cheese Frosting: 4 oz. cream cheese
1/2 c. butter
2 c. icing sugar
1 tsp. vanilla

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Many Carrot Cake recipes call for crushed pineapple and often more than 2 c. of carrots.
This is a lighter version but very moist and a favourite of the Millers. We always hoped that Aunt Marian would bring this to family dinners.




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