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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None
Servings   12-15

2 cups sugar
1-1/2 sups vegetable oil
3 eggs
2 tsp. vanilla
2-1/4 cups all-purpose flour
2 tsp. cinnamon
2tsp. baking soda
1 tsp. salt
2 cups shredded carrots
2 cups flaked coconut
1 can (8 oz) crushed pineapple, drained
1 cup chopped walnuts
for the frosting-
8 oz. cream cheese, room temperature
1/2 cup butter
4 cups powdered sugar
2 tsp. vanilla extract
1-2 tsp. milk

heat oven to 350'. generously grease 9X13 in. pan. combine sugar, oil, eggs, and vanilla in a large bowl and blend usinga wooden spoon. stir in flour, cinnamon, soda, and salt and mix well. fold in carrots, coconut, pineapple, and walnuts. pour evenly into prepared pan. bake until tester inserted in center comes out clean, about 50 minutes. let cool in pan 5 minutes. invert onto rack and let cool. for the frosting- in a large bowl, combine cream cheese and butter and mix in an electris mixer until well blended. add the vanilla. slowly add the powdered sugar until well mixed in. beat on high and fluff it up. add milk to thin the spreading consistency, frost top of cake.

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