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14-Carrot Cake Recipe

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This recipe for 14-Carrot Cake, by , is from Cindy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Davenport

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sifted flour
2 tsp baking powder
11/2 tsp baking soda
11/2 tsp salt
2 tsp cinnamon
2 cups sugar
11/2 cups salad oil - I use canola or vegetable
4 eggs
2 cups grated raw carrots
1 81/2 oz can crushed pineapple, drained
1/2 cup chopped walnuts or pecans
1/2 cup flaked coconut

Cream cheese frosting
1/2 cup butter
1 8 oz pkg cream cheese
1 tsp vanilla
2 cups icing sugar

Directions:
Directions:
Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Add carrots, pineapple, nuts and coconut. Blend thoroughly. Pour into 3 9" round layer pans that have been greased and floured. Bake at 350 F for 35-40 minutes. Remove from oven and let cool a few minutes. Turn out on racks and cool thoroughly. Ice with Cream Cheese frosting.

Frosting
Combine butter, cream cheese and vanilla. Cream till smooth. Gradually add icing sugar, beating till smooth. If too lumpy add a small amount of milk.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
My mother-in-laws favorite cake. The cake will keep 2 to 3 weeks in fridge if covered or can be frozen.

 

 

 

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