"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Angela's Awesome Edibles , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 C flour
2 tsp baking soda
2 tsp cinnamon
tsp salt
3 eggs
C oil
C buttermilk
2 C sugar
2 tsp vanilla
1 (8 oz) crushed pineapple, drained
2 C grated carrots
3.5 oz coconut
1 C chopped nuts

Sift flour, baking soda, cinnamon and salt.
Set aside.
In a large bowl, beat eggs.
Add oil, buttermilk, sugar and vanilla.
Mix well.
Add flour mixture, pineapple, carrots, coconut, and nuts.
Stir well.
Pour into 2 greased and floured 9 inch cake pans, or 1 (13 x 9 inch) pan.
Bake 55 minutes until toothpick comes out clean when inserted in the middle of the cake.




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