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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Aunt Marian's Carrot Cake Recipe

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This recipe for Aunt Marian's Carrot Cake 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!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350º 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:
12
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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