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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Johnson


3 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoon baking soda
2 teaspoon cinnamon
2 cups flour
3/4 teaspoon salt
2 teaspoon vanilla
2 cups grated carrots
1 cup chopped walnuts
1 cup crushed pineapple with juice
2 cups shredded coconut

Preheat oven to 350.
Mix eggs, sugar and oil until creamy and smooth, combine and add the baking soda, cinnamon, flour and salt, add vanilla. Stir in with wooden spoon the rest of your ingredients. Add carrots 1 cup at a time. Bake for 40 to 60 minutes in a greased and floured pan. Makes a large cake, 11 1/2 x 16 cake pan, you can use a smaller 13 x 9 pan and make muffins with the extra batter. I believe you can also use 3 8 or 9 inch cake pans to make a 3 or 4 layer cake. Cool cake completely before frosting with cream cheese frosting.




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