"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Cake Supreme Recipe

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This recipe for Carrot Cake Supreme, by , is from Patty's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Bradford
Added: Tuesday, February 5, 2008


3 large eggs
2 cups Sugar
3/4 cups Buttermilk
3/4 cups Oil
1 Tsp. Vanilla
2 cups Flour
2 tsp. Baking Soda
1/2 tsp. Salt
2 tsp. Cinnamon
2 cups Grated Carrots
1- 8 oz can Crushed Pineapple,drained
3 1/2 ounces grated coconut (frozen)
1 cup Pecans or Walnuts

1 Stick of Butter
8oz Cream Cheese
1 tsp. Vanilla
4 cups Powdered Sugar

Mix Egs, Sugar, Buttermilk, Oil and Vanilla.

Sift together: Flour, Baking Soda, Salt and Cinnamon. Add to above mixture.
Add Carrots, pineaple, coconut and your choice of nut.
Bake at 350: Cupcakes for about 20 minutes- Cake layers about 25 minutes.

Frosting: Cream butter and cream cheese. Add 1 tsp. vanilla and powdered sugar.

Number Of Servings:
Number Of Servings:




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