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Carrot Cake Recipe

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

Little Bunny FooFoo
Added: Sunday, May 25, 2008


3 Eggs
1 1/2 cups Oil
2 cups Sugar
2 tsp Vanilla
2 cups Grated Carrots
1 13 oz can Crushed Pineapple, (do not drain)
2 tsp Soda
4 cups Sifted Whole Wheat Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Cinnamon
1 cup Chopped Nuts

Cream Cheese Frosting:
1 8 oz package of Cream Cheese
1 1lb box Powdered Sugar
1 cube Butter
1 cup Pecans

Beat eggs and sugar until light and fluffy. Add oil and beat well. Blend in carrots and vanilla. Heat pineapple to lukewarm and add soda and stir. Blend into egg mixture. Sift remaining dry ingredients together and add to pineapple-carrot mixture. Fold in nuts.

Bake at 350 in greased and lightly floured 9 x 13 pan for 45-50 minutes, making an additional 6 cupcakes.
Or bake in a bundt pan for 40-50 minutes, making an additional 8 cupcakes.

Cream Cheese Frosting:
Cream cheese and butter with sugar. Spread on carrot cake and sprinkle nuts on top. Add orange juice if too thick.




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