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Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting is from The Cochran-Proses 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!
Category:
Category:
 

Carrot Cake
Ingredients:  
Ingredients:  
2 C flour
2 t baking soda
2 t baking powder
2 t cinnamon
1 t salt
2 t vanilla
3 eggs
2 C sugar
1 ¼ c salad oil (vegetable oil)
1- 6 or 8 oz can crushed pineapple with juice
2 C finely grated carrots
1 C chopped nuts
7 or 8 oz angel flaked coconut

I add a 1 cup of raisins
Directions:
Directions:
Cream sugar, oil, eggs and vanilla.
Add dry ingredients alternating with pineapple.
Add carrots, nuts, coconut and raisins

Bake in 9 x 13” or 2 - 8inch square or round pans at 350º for 35-40 minutes.
Can freeze after frosting.
 

Cream Cheese Frosting
Ingredients:  
Ingredients:  
1 stick oleo (butter)
8 oz cream cheese
1 t vanilla
⅛ t salt
1 box powdered sugar (about 3½-4 cups)
Directions:
Directions:
Mix all until creamy. Frost cake when it is cooled.
Personal Notes:
Personal Notes:
The Harbour’s were the first family we met when we arrived in Oak Harbor. Dee was a good cook, crafter, seamstress, party hostess…she always had something fun going on. Their daughter, Kathy, is a few years older than I am. She taught me how to play the piano on her upright piano, I practiced on a cardboard keyboard for a full year before I got a piano! Mr. Harbour and their son Rob completed their family.

 

 

 

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