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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None

2 cups unbleached all purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla extract
1 1/3 cups pureed cooked carrots (1 lb. package of baby carrots works well)
1 cup chopped walnuts
1 cup shredded coconut
3/4 cup canned crushed pineapple, drained
Cream Cheese Frosting
Confectioners' sugar, for dusting

Preheat oven to 350 degrees. Line a 13x9 inch layer cake pan with waxed paper, and grease the paper.
Sift the flour, sugar, baking soda, and cinnamon together in a large bowl. Add the oil, eggs, and vanilla, and beat well. Fold in the carrots, walnuts, coconut, and pineapple.
Pour the batter into the prepared pan. Place it on the middle rack of the oven. Bake for about 45-60 minutes, until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean.
Cool for 10 minutes. Then invert it over a cake rack and unfold, remove the waxed paper and continue to cool for about an hour. Once cool, frost with the Cream Cheese Frosting.

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