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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Live... Love... Laugh... Cook, 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!

Maureen Pitz



2 cups plus 1 tbsp. plain flour
2 cups sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
Add to dry ingredients:
1-1/4 cup salad oil
Beat 2 minutes, starting at medium and increasing to high
Add to batter and beat 2 minutes:
4 eggs
2 tsp vanilla
Stir in by hand:
2 cups finely grated carrots (grate in blender)
1 cup drained crushed pineapple
1 cup chopped walnuts

Cream Cheese Frosting:
8 oz pkg cream cheese
1 lb box powdered sugar
2 tsp vanilla
1 stick butter

Bake in 3 (8 or 9 inch cake pans); greased and floured at 325 degrees for 45 to 50 minutes.
Cool for 15 minutes in pan

Mix cream cheese, butter and vanilla. Slowly add powdered sugar. Use milk if consistency too thick




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