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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None

1 cup oil
2 cups sugar
4 eggs
3 tsp cinnamon
2 tsp baking soda
1 tsp salt
2 cups flour
4 cups grated carrots (1 lb.)
1/2 cup sweetened flake coconut
1/2 cup chopped walnuts or pecans
8 oz. can crushed pineapple, drained

Mix oil and sugar. Add eggs, beat til smooth. Blend in cinnamon, baking soda, salt and flour. Add carrots, coconut, chopped nuts and pineapple. Mix well.
Spray 2 (9 inch) cake pans with non-stick cooking spray. Split batter evenly into pans. Bake at 375 degrees for 30-35 minutes or until inserted toothpick comes out clean.
Remove pans from oven and cool on rack for awhile. Turn out into plates after they've cooled a bit. Frost with cream cheese icing

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