"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

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Kathy's Comfortable Kitchen, 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!

Katherine Ruede


Cake batter:
2 cups grated carrots
3/4 cup salad oil
8 oz can crushed pineapple
4 eggs
2 cups sugar
1/2 cup chopped walnuts

Dry ingredients:
2 tsp baking powder
2 tsp cinnamon
3 cups flour
1 tsp baking soda
1/2 tsp salt

8 oz cream cheese
1/2 cup butter
1 box powdered sugar

Preheat oven to 350.

Grease and flour a 9x13 baking pan OR two 8" round pans

Mix batter ingredients well until light.

Add dry ingredients and mix until thoroughly blended.

Pour into pan(s) and bake 40-45 minutes for 9x13 pan, or 30-35 for 2 round pans.

Cream the butter cream cheese together, then slowly add in the powered sugar, about 1/2 cup at a time.

Wait until the cake is completely cool before frosting.

Personal Notes:
Personal Notes:
I believe I got this recipe from my great aunt Norma. I remember how the pineapple was a surprise, and made the cake so moist. Of course, no carrot cake is complete without the creamed cheese frosting. It's my favorite type of cake, hands down.

Hint: don't make the mistake I did the first time I made the frosting, and add the powdered sugar all at once. I promise that if you do that, you'll have a white, sticky film over everything in your kitchen.




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