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Carrot Coffee Cake Recipe

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

Linda Schleker
Added: Saturday, August 22, 2009


3 c. grated carrots
1 tbsp. fresh lemon juice
3 c. flour
1 1/2 c. sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 c. vegetable oil
5 eggs
2 tsp. vanilla
1 c. coconut
1 c. chopped walnuts
1 c. raisins
15 oz. can crushed, drained pineapple
1 tbsp. sifted powdered sugar

In a small bowl, toss the carrots and lemon juice together.

In a large bowl, sift flour, sugar, baking powder, soda, salt, and spices. Beat in the oil. Stir in carrots. Beat in eggs and vanilla. Stir in coconut, walnuts, raisins, and pineapple.

Pour into a greased 10 x 14 inch cake pan. Bake at 350 for 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 25 minutes and dust with powdered sugar.

Instead of the powdered sugar, you can frost this cake with cream cheese frosting.




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