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Carrot Cake Recipe

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

Contributor:  
Contributor:  
Christina DeMars
Added: Sunday, November 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
3 cups unbleached all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
1 tbsp baking soda
1 tbsp ground cinnamon
1 1/2 cups olive oil or grapeseed oil
4 large eggs, lightly beaten
1 tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2 cups shredded coconut
2 cups of shredded carrots
1 cup of drained crushed pineapple

Frosting:
8 oz cream cheese, at room temperature
6 tbsp sweet butter, room temp
2 1/2 cups of confectioners' sugar
1 teaspoon vanilla extract
2 tbsp lemon juice

Directions:
Directions:
Preheat oven to 350 degrees F. Grease two 9 inch cake pans.

Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.

Pour batter into pans. Set on the middle rack of oven and bake for 50 minutes, until edges have pulled away from sides and a fork prong inserted into the center of the cake comes out clean. Cool on a cake rack.

To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.

Once cake is cooled, frost. Sprinkle top with chopped walnuts

 

 

 

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