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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Meyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Meyer
Added: Friday, September 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups cooking oil
2 cups sugar
3 eggs
2 1/2 cups flour
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
2 tsp vanilla
2 cups shredded carrots
2 cups flaked coconut
1 (8 ounce) can crushed pineapple
1 cup chopped nuts

Directions:
Directions:
Combine all ingredients in the order given, using a wooden
spoon. Pour into a 9x13 inch pan or 2 layer cake pans and bake
in a 350 oven for 50 to 60 minutes. Cool before frosting.
Frosting: 1 (3 oz.) pkg. cream cheese (softened), 1/4 cup
butter, 2 Tbsp. milk, pinch of salt, 1/2 tsp vanilla and enough
powdered sugar to thicken. Blend with an electric mixer until
smooth, and frost the cake.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
about 2 hours
Personal Notes:
Personal Notes:
I got this recipe from a gal at Motorola and if you like carrot cake,
it is the best.

 

 

 

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