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Carrot Cake Recipe

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

Contributor:  
Contributor:  
Carol Latimer-Finethy
Added: Wednesday, November 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
4 eggs
1 1/2 cups vegetable oil
2 cups white sugar
2 cups shredded carrots
8 oz. crushed pineapple
1 cup coconut
1/2 cup chopped pecans

Icing:
2 (8 oz.) cream cheese (full fat), room temperature
2 sticks unsalted butter, room temperature
2 tsp. vanilla
2 tsp. fresh lemon juice
2 boxes powdered sugar

Directions:
Directions:
Preheat oven to 350 F. Grease and flour 2 9-inch round cake pans.

Sift together in a large mixing bowl: flour, baking powder, baking soda, and cinnamon.

Whisk eggs, oil, and sugar together. Mix in remaining ingredients. Add to dry ingredients. Mix well. Bake 45-50 minutes or until tester come out clean. Cool completely before icing.

For icing: In electric mixer, beat together cream cheese and butter. Add vanilla and lemon juice. Slowly beat in sugar. Spread onto cooled cake.

 

 

 

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