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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None

2 c. flour
2 t. baking powder
1/2 t. baking soda
1 t. salt
2 t. cinnamon
1 3/4 c. granulated sugar
1 1/2 cup oil
4 eggs
2 c. grated carrots
1/2 cup chopped walnuts (optional)
1 cup crushed and drained pineapple
1 recipe cream cheese icing

Preheat oven to 350 degrees. Grease and flour 2 - 9 inch round cake pans. In large bowl, stir together flour, baking powder, soda, salt, and cinnamon. In another bowl, mix sugar and oil. Beat in eggs with electric mixer. Stir in carrots, nuts, and pineapple. Stir in flour mixture. Pour into prepared pans. Bake for 45 minutes or until cake tester comes clean. Remove pans to wire racks. Cool 15 minutes before removing cake from pans. Finish cooling on rack. Spread icing between layers and on sides.
Cream cheese icing- 1 pound cream cheese ( I use the real stuff!) 1/2 cup butter, softened 2 tsp. vanilla 2 1/2 cup confectioner's sugar 3 T. pineapple juice Note- I usually make this as a sheet cake instead of a layer cake. You may need to adjust baking times to accommodate larger size. Also, if you make it as a layer cake, you will have more icing than needed but my family loves lots of icing so I use it all!! Enjoy!!!

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