"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Prize Carrot Cake Recipe

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This recipe for Prize Carrot Cake, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Pay
Added: Wednesday, September 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c white sugar
1 1/2 c vegetable oil
3 eggs
2 tsp vanilla
2 1/2 c all purpose flour
2 tsl cinnamon
1 tsp salt
2 c shredded carrots
1 c flaked coconut
1 8 oz can crushed pinapple drained
1 c walnuts or pecans chopped
Frosting:
6 oz cream cheese room temp
1/4 c soft butter
1/4 c milk
2 tsp vanilla
3 c icing sugar

Directions:
Directions:
Preheat oven to 350f .Grease 9 x 13 or tube pan. Combine sugar, oil, eggs and vanilla in large bowl and blend using wooden spoon. Stir in flour, cinnamon, soda and salt. Mix well. Fold in carrots, coconut, nuts and pineapple. Pour into prepared pan. Bake about 50 minutes or until cake tester comes out clean. Let cool before frosting.

To make frosting: Combine cheese. butter, milk,vanilla,and salt in meduim bowl and blend, using electric beater. Beat enough icing sugar to make mixture spreadable.

Personal Notes:
Personal Notes:
Easy to make and delicious.

 

 

 

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