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Carrot Cake Recipe

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

Mary Schlais
Added: Monday, November 24, 2008


2 C Granulated Sugar
3/4 C Vegetable Oil
1/2 C Buttermilk
4 Eggs
2 tsp Ground Cinnamon
2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Vanilla
2 C All-purpose Flour
2 C grated Carrots (or 3 C and no Pineapple)
8 oz can crushed Pineapple, drained
1 C chopped Walnuts or Pecans
Orange Cream Cheese Frosting

Preheat oven to 350. Butter and flour three 9 inch round cake pans or one 9x13 inch oblong pan. In a large bowl of an electric mixer beat the granulated sugar, oil, buttermilk and eggs together until light and fluffy. Add the baking soda, baking powder, cinnamon and salt while beating the mixture. Blend in the flour. Beat until smooth. Stir in the vanilla, carrots, pineapple (if used) and 1 cup chopped nuts. Pour into prepared pans. Bake 30 to 35 minutes for layers, or 35 to 45 minutes for oblong pan. Cool 5 minutes, loosen edges, then invert onto racks to cool. Frost layers and entire cake with cream cheese frosting.




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