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Carrot Cake Recipe

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

Contributor:  
Contributor:  
Lisa (Sowers) Karase
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
2 c. sugar
1 tsp. baking soda
1 T. cinnamon
1-1/4 c. coconut
2 c. carrots, finely shredded
8 oz. crushed pineapple
1 c. vegetable oil
3 eggs
1 T. vanilla
1 to 2 c. English Walnuts, chopped

Frosting:
8 oz. cream cheese, softened
1 stick butter
1 tsp. vanilla
5 to 6 c. powdered sugar

Directions:
Directions:
Mix together all ingredients for the cake.
Pour into 9" x 13" greased cake pan.
Bake at 350 for 40-45 minutes.

Frosting:
In large mixing bowl - mix together cream cheese, butter and vanilla. Gradually add powdered sugar until desired thickness.

Let the cake cool before icing it. The frosting spreads much easier when it is at room temperature.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
30 minutes plus bake time

 

 

 

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