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Cream 'N Carrot Cake (includes frosting recipe) Recipe

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This recipe for Cream 'N Carrot Cake (includes frosting recipe), by , is from The Sherman 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!

Contributor:  
Contributor:  
Cindy Maxwell

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
2 cups sifted flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups sugar
1 1/2 cups Wesson oil
4 eggs
2 cups finely grated carrots
1 can (13 oz) crushed pineapple, well drained
1 cup walnuts, chopped

CREAM CHEESE FROSTING:
1 cube (1/2 cup) butter
1 pkg (8 ounces) cream cheese
1 tsp vanilla extract
1 box (1 lb) powdered sugar
2 tablespoons well-drained crushed pineapple (Don't use pineapple for chocolate cake)

Directions:
Directions:
CAKE:
Sift flour and measure. Sift a second time with baking powder, soda, salt, cinnamon and sugar. Add oil and eggs, blend well. Reserve 2 tablespoons pineapple for frosting. Add remaining pineapple and carrots to cake batter, stirring until thoroughly mixed. Fold in walnuts. Bake in 3, 9-inch, greased and floured layer pans for 30 minutes at 350 degrees F. Frost when slightly cool.

CREAM CHEESE FROSTING:
Cream softened butter with cream cheese until smooth and well blended. Add vanilla. Gradually add powdered sugar, stirring until totally smooth. Stir in pineapple.
This recipe makes a generous amount. You will use it for the filling as well as for the top and sides of the cake.

Preparation Time:
Preparation Time:
1 hour or less

 

 

 

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