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CARROT CAKE Recipe

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

Contributor:  
Contributor:  
Jodi Johnson
Added: Monday, June 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. + 1 Tbsp. flour
2 c. sugar
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 1/4 c. salad oil
4 eggs
2 tsp. vanilla
2 c. grated carrots
1 c. crushed pineapple (drained)
1 c. pecans (chopped)

Directions:
Directions:
Sift all dry ingredients (first 6 ingredients) together. Add salad oil. Beat 2 minutes starting at medium speed and increasing gradually. Add eggs, vanilla and beat 2 more minutes. At low speed, add carrots, pineapple and pecans. Pour into 2 - 9" or 3 - 8" pans greased and floured. Bake at 325 for 45-50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes and turn upside down to release cake on plate.

Personal Notes:
Personal Notes:
A cream cheese frosting is best on this cake. Great for Easter with decorations of your choice.

 

 

 

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