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Carrot Cake Recipe

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

Marion Harvey



2 c. sugar
1 1/2 c. vegetable oil
cream together

2 c. shredded carrots
1 small can crushed pineapple drained
mix with sugar and oil mixture

3 c. flour
2 tsp. baking soda
add to other ingredients making sure everything is well blended

mix in 3 eggs
1 tsp. vanilla
2 c. chopped walnuts optional save 1 c. for the topping
make sure everything is well-blended

Preheat oven to 325 degrees.
Bake in a well greased glass baking dish (9" by 13" by 2") for 55 minutes
Check to make sure cake is done by checking with a toothpick




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