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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   20-30 minutes

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 tsp vanilla extract
2 tsp ground cinnamon
1/4 tsp salt
2 cups all-purpose flour
2 tsp baking soda
2 1/2 cups shredded carrots
1/2 cup flaked coconut
1 cup chopped walnuts
1 (8 oz.) can crushed pineapple with juice
1 cup raisins

Preheat oven to 350 degrees F. Grease and flour two round cake pans.
In a medium bowl. sift together flour, baking soda, salt, and cinnamon. Set aside. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple, and raisins.
In a large bowl, combine eggs, buttermilk, oil, sugar, and vanilla Mix well. Add flour mixture, mix well. Stir in carrot mixture, fold in well.
Pour batter into cake pans and bake at 350 degrees for about 35 minutes, or until a toothpick inserted in the center comes out clean.

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