"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Kim's Carrot Cake Recipe

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This recipe for Kim's Carrot Cake, by , is from The Sherry Richards Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Richards


2 cups flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
3 eggx
1 1/4 cups oil
2 cups white sugar
2 tsp vanilla
2 cups coconut or 3/4 cup walnuts
1 cup crushed pineapple including juice
2 cups grated carrots

1. Stir together flour, cinnamon, salt and baking soda. Set aside
2. Beat eggs, add oil then sugar
3. Stir in vanilla add flour and mix
4. Blend well, add coconut, pineapple, juice and carrots
5. Pour into 9 x 13 pan
6. Bake just above centre in 350 degree F oven for 50 minutes or until done.

1/2 cup butter
8 oz cream cheese
2 1/4 cups icing sugar
1 tsp vnilla
2 tsp lemon juice

Cream butter and cheese together. Add vanilla then the icing sugar. Blend all, spread over the cake.




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