"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Arliss' Carrot Cake Recipe

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

Marcy Madson
Added: Friday, April 11, 2008


3 eggs
2 c. flour
3/4 c. oil
2 t. baking soda
3/4 c. buttermilk
1/2 t. salt
1 c. brown sugar
2 t. cinnamon
1 c. sugar
1 (8 oz.) can crushed pineapple,
2 t. vanilla

2 c. grated carrots
3/4 c. coconut
8 oz. cream cheese
2 c. chopped nuts
1/2 c. oil

4 c. powdered sugar

1 t. vanilla

Preheat oven to 350. Grease and flour two layer pans.
Beat eggs. Add oil, buttermilk, brown sugar, sugar and vanilla. Mix well.
Add flour, baking soda, salt and cinnamon and beat well.
Fold in crushed pineapple, grated carrots, coconut and chopped nuts.
Bake 30 minutes or until toothpick comes out clean. Cool in pans 10 minutes, then turn out on cooling rack.
Mix frosting ingredients and frost when cool. Can also use frosting from pumpkin bar recipe.




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