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Carrot Cake Recipe

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

Linda Sue Morrow
Added: Monday, March 20, 2017


2 cups sifted flour
2 tsp baking powder
1 1/2 tsp baking soda
2 tsp salt
2 tsp cinnamon
2 cups sugar
1 1/2 cups salad oil
4 eggs
2 cups finely grated carrots
1 8 oz can cruched pineapple (drained)
1/2 cup finely chopped pecans
1 can coconut

1/2 cup butter
1 lb confectioners sugar
1 tsp vanilla
1/2 cup chopped pecans

Sift the first five dry ingredients together then add sugar, oil and eggs, mix well. klBlend in thoroughly the carrots, pineapple, nuts and coconut. Pour into 3 greased and floured 9 inch round cake tins. Bake at 350 degrees for 35 min. When cool spread with icing.

Cream Cheese Icing
Mix first four ingredients until fluffy. Spread icing between layers, on sides and top, Sprinkle top with nuts if desired.




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