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I am finally putting my tried and true family recipes here. Check out my old-time favorites as well as newly discovered ones.

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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

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Wednesday, October 9, 2024

Carrot Cake with Cream Cheese Frosting

 My good friend’s mom, who also happened to be our 8th grade teacher, shared this recipe in the local paper.  It’s been a favorite since. (Recently our landlords when we were living in Germany visited us and reminded me that I had shared this recipe with them.  It became one of their favorites as well.)

2 C sugar     1 tsp cinnamon

4 eggs     ½ tsp allspice

1½ C oil     2 C grated carrots

2 C flour     8 oz can crushed pineapple,

2 tsp baking soda drained

¼ tsp salt     ½ C chopped pecans


Mix sugar, eggs, and oil.  Sift dry ingredients together.  Add to batter, mix well.  Add carrots, pineapple, and nuts. 

Pour batter into 3 9” round pans or 9 x 13” pan.  

Bake at 325o for 35-45 minutes.  Cool, then frost. 


Frosting for 3 layer cake: (make ½ for 9 x 13” size)

1 lb box confectioners sugar

8 oz cream cheese, softened

1 cube butter, softened

2 tsp vanilla

Cream butter and cream cheese.  Mix in confectioner’s sugar.  Add vanilla.  Keep cake refrigerated.


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