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Colossal Carrot Cake Recipe

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This recipe for Colossal Carrot Cake, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rheta Burnham
Added: Monday, October 23, 2006


1 1/2 c. sugar (may substitute Splenda)
1/2 c. salad oil
3 eggs
3/4 c. milk
1 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2/ tsp. salt
2 c. flour
1 c. chopped walnuts
1 c. crushed pineapple
2 c. grated carrots
1 c. coconut

2 c. confectioner's sugar
1/4 c. soft butter
2 T. lemon juice

Begin with creamed ingredients. Blend sugar, oil, eggs and milk. Add to this the sifted ingredients of baking soda, cinnamon, nutmeg, salt and flour. After combining these, add pineapple, carrots, coconut and walnuts. Mix till moistened at medium speed on electric mixer. Bake in greased and lightly floured pan in moderate oven at 375 for at least 1 hour. Cake is done when springs back from touch. Let cool to warm then glaze with frosting. Combine frosting ingredients over stove till melted and pour over warm cake. Or cake is good served without the glaze, but topped with whipped cream.




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