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Carrot Cake Recipe

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

Earlene McDonald
Added: Monday, May 5, 2008


1 1/2 Cups Corn Oil (Mazola or Crisco)
2 Cups Sugar
3 Eggs
2 Cups Flour
2 Tsps. Cinnamon
2 Tsps. Baking Soda
1 Tsp. Salt
1 7-Oz. Box Coconut
1 8 3/4-Oz. Crushed Pineapple with Juice
2 Tsps. Vanilla
2 Cups Shredded Carrots
1 Cup Chopped Nuts (Optional)

Cream Cheese Frosting:
2 3-Oz. Pkgs. Cream Cheese
1 16-Oz. Box Confectioners' Sugar
1 Stick Margarine, Softened
1/2 Tsp. Vanilla

In a large mixing bowl, mix oil and sugar together. Add the eggs and beat well with electric mixer. Sift together flour, cinnamon, soda, and salt. Add to oil and egg mixture, mixing with a spoon. Fold in remaining ingredients. Pour into lightly greased and floured 10x13-inch pan. Bake in a preheated 350 oven for 45 minutes. When cooled, frost. To make the frosting: Mix all ingredients with an electric mixer until creamy and smooth. Frost cake.




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