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Carrot Cake Recipe

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

Amy Ryan
Added: Thursday, November 17, 2005


2 cups flour
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
2 cups sugar
1-1/2 cups vegetable oil
2 cups grated, raw carrots (I buy the bag of carrots already shredded)
1 (8.5-oz.) can crushed pineapple; drained
1/2 cup pecans; chopped (sauté them in a little butter b/f hand)
1 stick butter; softened
1 (8-oz.) pkg. cream cheese; softened
1 teaspoon vanilla extract
1 pound boxed powdered sugar

Beat together eggs, sugar, oil, carrots, pineapple, nuts and mix in dry ingredients. Pour into a greased 9X13” pan. Bake 30-40 minutes at 350 degrees or until toothpick inserted in center come out clean. Cool. Make frosting by creaming the butter and cream cheese. Add vanilla and powered sugar and mix until creamy. Spread over the top of the cake.




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