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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None

2 1/2 c. Flour
2 t. Baking soda
2 t. Ground cinnamon
1/2 t. Salt
1/2 t. Ground nutmeg
1/4 t. Ground ginger
1 c. Sugar
1 c. Packed brown sugar
1 c. Buttermilk
3/4 c. Vegetable oil
4 eggs
1 1/2 t. Vanilla
1 lb. carrots, peeled and finely grated
1 c. Chopped walnuts
1 c. Flaked coconut
1 (8 oz) can crushed pineapple, drained
Cream cheese frosting

Combine first six ingredients in medium bowl. Set aside. Combine sugars, buttermilk, vegetable oil, eggs and vanilla in a large bowl; stir until all ingredients are well blended. Add flour mixture, carrots, pineapple, walnuts and coconut, stirring just until well blended.
Grease/spray 3 8 inch round cake pans. Line bottoms with circles of parchment paper. Spray paper. Pour batter into three pans. Bake at 350 degrees for 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pans and invert cakes onto wire racks. Peel off parchment paper and cool completely.
Spread cream cheese frosting between layer and on top and sides of cake.
Cream cheese frosting- 1/2 c. Butter, softened; 1 (8 oz) cream cheese, softened; 16 oz powdered sugar. Combine butter and cream cheese in a large bowl. Add powdered sugar, mixing well. (Icing is thick. I double the recipe as it's easier to cover the entire cake )

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