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This recipe for FOURTEEN CARROT CAKE, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Myrna Karnold
Added: Tuesday, July 29, 2008


2 cups flour
2 teaspoons baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
2 cups sugar
1-1/2 cup oil
4 eggs
2 cups grated carrots
1/4 can crushed and well drained pineapple
1/2 cup chopped nuts

1/2 cup butter or margarine
1 8-ounce package cream cheese, softened
1 teaspoon vanilla
1 pound powdered sugar
1/2 can of 8-3/4-ounce can
3/4 cup chopped nuts

Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs; mix well. Stir in carrots and nuts. Turn into 3 greased and floured 9-inch cake pans. A 13x9-inch pan can also be used.

Bake at 350 for 35-40 minutes.

Cool in pans. Turn out and finish cooling on wire racks. Fill layers and spread top and sides with the frosting (below).

Combine butter, cream cheese and vanilla. Beat well. Add sugar gradually. Beating well. If too thick add small amount of milk to thin to spreading consistency.

Personal Notes:
Personal Notes:
From a friend at Bell Baptist Church, Grandma Desy




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