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Carrot Cake Recipe

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

A. Alexandrakis


2 3/4 cups grated carrots
1 cup puréed pineapple
2 1/4 cup flour or cake flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. baking powder
1 1/4 tsp. baking soda
4 eggs
1 cup vegetable oil
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 cup raisins
1/2 cup chopped walnuts

Pre-heat oven to 350°F.Grease and flour 2 9 inch cake pans.

Mix dry ingredients together in a large bowl. Blend in oil then
beat in eggs 1 at a time. Stir in pineapple purée and carrots and
mix until well blended. Pour into the two greased pans and bake
for abour 30 minutes or until a cake tester comes out clean.
Remove cakes from oven and allow them to set for 3-5
minutes. Remove from pans and cool completely on a wire
rack before frosting (optional).




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