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Carrot Cake Recipe

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This recipe for Carrot Cake is from Watterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sifted flour

2 tsp baking powder

1½ tsp baking Soda

1½ tsp salt

2 tsp cinnamon

2 cups sugar

1½ cups salad oil

4 eggs

2 cups carrots, finely shredded pared

1 can (8½ oz) crushed pineapple, drained

½ cup walnuts, chopped

1 can (3½ oz) flaked coconut
Directions:
Directions:
Sift together flour, baking powder, baking soda, salt, cinnamon.

Mix 1 minute: sugar, oil, eggs, carrots.
Add sifted ingredients.
Stir in pineapple, walnuts, coconut.

Pour into 3" x 9" inch greased and floured cake pans.

Bake 350º for 40 minutes. Cool in pans 10 minutes. Remove from pans. Cool. Use cream cheese frosting for icing.
Personal Notes:
Personal Notes:
One of Doris' favorite cakes. Marilyn made this for Doris' 80th birthday and decorated it with nasturtiums from the garden. Ed said he especially liked the peppery taste of the nasturtiums and to make sure his piece has his share of nasturtiums. Fred Weinstein requested this for the original version of the cookbook.

 

 

 

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