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"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

Cake: Carrot Cake Recipe

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This recipe for Cake: Carrot Cake is from Treasured family Recipes, 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:  
Cake:
1 cups oil
2 cups sugar
4 eggs
2 cups flour
1 teaspoon soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups grated carrots
Optional: 1 cup walnuts or pecans chopped
Optional:1 small can crushed pineapple with juice.
Optional: cup coconut
Cream cheese Frosting:
12 ounces softened cream cheese
1 sticks butter
1 boxes powdered sugar (6 cups)
3 teaspoons vanilla.

Directions:
Directions:
Preheat oven 325. Combine oil, sugar. Add eggs, beat after each egg. Add flour, soda, salt and cinnamon. Mix well. Fold in carrots. Optional add pineapple and nuts. Pour into prepared cake pans round or 9x13 inch pan. Bake 45 minutes or until done. Remove round cakes from pans after cooled 15 minutes. Cool on rack or leave in pan if using a 9x13 inch pan.
Frosting:
Beat softened cream cheese, softened butter, vanilla and powdered sugar. If to thick, thin with evaporated milk. Frost layers of cake, top of cake and sides. Optional sprinkle with nuts.

Personal Notes:
Personal Notes:
Family Favorite. Delicious, rich cake.

 

 

 

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