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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Gustavus Multicultural Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cups flour
2 cups sugar
tsp. salt
1 tsp. baking soda
2 tsp. ground cinnamon
tsp. ground nutmeg
3 eggs
1 cups vegetable oil
2 cups finely grated carrots (3-4 carrots)
2 tsp. vanilla extract
1 can (8 oz.) drained crushed pineapple
1 cup shredded coconut
1 cup chopped walnuts or pecans, divided

Combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until well blended. Stir in pineapple, coconut, and of walnuts. Pour into a greased and floured 9x13 baking pan. Bake at 350 for 50 to 60 minutes or until a toothpick comes out clean. Place cake in pan on rack to cool. Frost with cream cheese frosting and top with remaining nuts.




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