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Carrot Cake - Shirley Parker Holland Recipe

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This recipe for Carrot Cake - Shirley Parker Holland, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill Holland
Added: Wednesday, September 23, 2009


3 Eggs
1-1/4 c. Oil
1 small can Pineapple
2 c. Sugar
2 c. Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
2 tsp. Cinnamon
2 tsp. Allspice
2 c. Carrots, Finely Shredded
1/2 c. Nuts, Walnuts or Pecans
1-8 oz. Pkg. Cream Cheese, Softened
1 stick Butter, Softened
1 box Powdered Sugar

Preheat oven to 350 degrees. Beat together Oil, Eggs and Sugar. Add Flour, Baking Soda, Baking Powder and Spices to mixture. Add Pineapple, Carrots and Nuts. Mix all until well blended. Pour in 9 X13 pan or bundt pan. Bake 1 hour @ 350. Icing: Beat together Cream Cheese and Butter till fluffy. Gradually add Powdered Sugar beating well. Blend till right for spreading on cool cake.




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