"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 Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy McHenry
Added: Saturday, March 18, 2006


3 c all purpose flour
3 c granulated sugar
1 tsp salt
1 tbsp baking soda
1 tbsp ground cinnamon
1 1/2 c corn oil
4 large eggs, lightly beaten
1 tbsp vanilla extract
1 1/2 c shelled walnuts, chopped
1 1/2 c shredded coconut
1 1/3 c pureed cooked carrots
3/4 c drained crushed pineapple
Cream cheese frosting
Confectioner's sugar for dusting top

Preheat oven to 350. Grease two 9 inch springform pans. Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple. Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 50 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean. Cool on a cake rack for 3 hours. Fill cake and frost sides with cream cheese frosting. Dust top with confectioners' sugar.

Personal Notes:
Personal Notes:
Great dessert for a dinner party! Sometimes I cut the recipe in half and just make one layer.




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