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Aunt Janet's Southern Carrot Cake Recipe


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     Aunt Janet's Southern Carrot Cake

Category   Desserts - Breads
Sub Category   None
Servings   12

2 cups sugar
4 eggs
1 cup cooking oil
1/2 cup applesauce (or another 1/2 cup oil)
3 cups grated or julienned carrots
2 1/2 cups flour (cake flour, if you have it)
1 tsp cinnamon
2 tsp baking soda
1 tsp salt
1 small (flat) can of crushed pineapple, with juice
2 8-oz. packages of cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp vanilla
1 cup chopped pecans

For cake- Mix sugar, eggs and cooking oil well. Stir in carrots and pineapple. Mix dry ingredients and add gradually to mixture beating well after each addition. Bake in 3 lined round cake pans (or 2 oblong pans) @ 350 degrees for 25 to 30 minutes. Test center with knife or dry toothpick.
Frosting- Cream better & cream cheese until smooth, add vanilla, beat well and add sugar. Beat until well mixed and stir in pecans.
Serving Suggestions
tastes great cold, and the cream cheese frosting requires refrigeration.

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