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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Abernathy Campbell 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!

Contributor:  
Contributor:  
Georgia Abernathy

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
floured baking spray
cup Wesson oil
2 cups granulated sugar
3 large eggs, room temperature
2 cups cake flour (non-rising)
2 tsp baking soda
1 tsp salt
1 tbsp cinnamon
cup buttermilk, room temperature
1 tsp pure vanilla extract
2 cups hand-shredded carrots
8 oz crushed pineapploe
1 cup pecan, chopped
1 cup sweetened coconut flakes

Icing:
1 stick unsalted butter, room temperature
16 oz cream cheese, room temperature
1 tbsp pure vanilla extract
2 lbs confectioners sugar

Directions:
Directions:
Preheat oven to 325. Grease and flour three 9" pans. Combine oil and sugar. Mix well by hand. Add eggs one at a time. Mix until well-blended. Combine dry ingredients in a separate bowl and mix with a wire whisk. Combine buttermilk and vanilla in a measuring cup.

Alternate dry ingredients and buttermilk mixture, beginning and ending with dry ingredients. Scrape the sides and continue to mix. Slowly add carrots, pineapple, pecans and coconut. Divide batter evenly into the three pans. Tap pans to ensure no air bubbles.

Bake 30 mins. Test to ensure it is done. Cool at least 30 min before removing from pan. Ice the cooked layers.

Icing:
Cream butter and cream cheese for 3 min. Add vanilla. Beat 2 min. Slowly add sugar. After each addition of sugar, scrape bowl. After all is mixed, beat 3 more min. Ice cake between layers, on sides and top.

Personal Notes:
Personal Notes:
This award-winning recipe is from Vera's cookbook, but needed to be in this book.

 

 

 

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