"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Carrot Cake Recipe

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This recipe for Carrot Cake , by , is from The Mills Family Cookbook - The Next Generation, 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!

Glenna (Boone) Neville


2 c sugar
1 c oil
2 c flour
2 tsp baking soda
3 eggs
2 tsp vanilla
2 tsp cinnamon
1 tsp salt
2 c shredded carrots
2 c coconut
1 20oz can crushed pineapple drained
1 c chopped nuts

8 oz cream cheese
cube butter
2 tsp vanilla
tsp salt
3 1/3 c powdered sugar
c chopped nuts

Blend sugar, oil, eggs and vanilla. Stir in flour and spices, fold in remaining ingredients. Pour into 9x13 greased pan. Bake 350 degrees for 50 minutes. Make cream cheese frosting. Cream together all ingredients except nuts; use nuts on top of cake. Top with frosting when cool.




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