"The belly rules the mind."--Spanish Proverb

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Sundial's Family Cookbook , 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!

Ciatta Kaul


1 cup brown sugar (light)
1 cup sugar
1/2 cup of melted butter
1/2 cup of vegetable oil
1/2 cup of buttermilk
4 eggs
2 tsp. vanilla
1 tsp Orange extract
2 tsp Rum
grated rinds of orange
2 cups of flour
1 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/4 tsp cloves (ground)
1 tsp nutmeg
1/2 tsp all spice
1/2 tsp salt
1 cup raisins (chopped )
1 cup pecans (chopped)
3-1/2 oz of shredded coconut
8 oz of drained crushed pineapples
2-2-1/2 cups of shredded carrots

Combine dry ingredients (flour through salt).

In a separate bowl, mix oils and sugar until slightly fluffy (note that it won't be fluffy as if you had mixed butter and sugar).

Put vanilla, orange extract, rum, and orange rinds in and mix.

Add eggs one at a time, beating after each. Then add dry ingredient mixture.

Add the rest of the ingredients and mix well.

Bake at 350 degrees for approximately 45 min. or until a toothpick can be inserted and come out clean.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1.5 hrs.




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