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Carrot Cake Recipe

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

Added: Thursday, November 6, 2008


1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
2 t baking soda
2 t ground cinnamon
1/4 t salt
1 cup firmly packed brown sugar
3/4 cup egg substitute
3/4 cup nonfat buttermilk
1 8 oz can crushed pineapple in juice, crained
2 cups grated carrots
1/3 cup raisins
3 T vegetable oil
2 t vanilla extract
vegetable cooking spray

Combine first 5 ingredients; set aside. Combine brown sugar and next 7 ingredients in a large mixing bowl; stir in dry ingredients, and beat at medium speed with an electric mixer until well blended. Pour batter into a 13x9x2 inch pan coated with cooking spray Bake at 350 for 30 to 35 minutes until a wooden pick inserted in center comes out clean. Cool and Frost.
1/2 cup cottage cheese
2 t vanilla extract
1 (8oz) pgk. cream cheese, softened
1 t grated orange rind
1 cup sifted powdered sugar
In food processor add cottage cheese 1 min. or until smooth. Add powdered sugar; pulse 3 to 5 times until mixture is smooth




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