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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Carrot Cake Recipe

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This recipe for Carrot Cake is from The Gustavus Multicultural 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 flour
2 cups sugar
½ tsp. salt
1 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. ground nutmeg
·3 eggs
1 ½ 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

Directions:
Directions:
Combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until well blended. Stir in pineapple, coconut, and ½ 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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