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Supreme Carrot Cake Recipe

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This recipe for Supreme Carrot Cake, by , is from The Yaras Family Cookbook Project, 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!

Cathy Yaras


2 cups sifted flour
teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 large eggs
cup canola or corn oil
cup buttermilk
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla
1 small can crushed pineapple, drained
2 cups grated carrots
cup shredded coconut
1 cup golden raisins
2 cups chopped nuts (walnut, black walnut, or pecan)

Sift dry ingredients. Set aside. Beat eggs, oil, buttermilk, sugar, and vanilla. Mix wet ingredients, adding in dry ingredients a bit at a time, until well blended, about 2 minutes. Fold in pineapple, carrots, coconut, raisins and chopped nuts. Pour into greased and floured 9 by 13-inch pan and bake in preheated oven at 350F for 55 to 60 minutes. Frost with Cream Cheese Frosting. (This cake can also be baked in a prepared tube pan.)




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