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Print this Recipe    Carrot 15

Carrot Cake

1 1/2 cups vegetable oil
4 eggs
2 teaspoons vanilla
1 1/2 cups sugar
2 cups flour (white or whole wheat)
1/12 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
2 1/2 cups shredded carrot
1 cup shredded or flaked coconut
8 oz can crushed pineapple, undrained
1/2 cup chopped nuts
1 cup raisins soaked in brandy or apple juice (optional)

Preheat oven to 350.

Lightly grease and flour a 10" x 14" cake pan, bake for 35 to 40 mins.
or 9" x 13" cake pan, bake for 45 to 50 minutes
or 3 8" round cake pans, bake for 25 to 30 minutes

Beat for at least 2 minutes the oil, eggs, vanilla and sugar.
Blend together: flour, baking powder, baking soda, salt and spices.
Add liquid ingredients to dry and stir until just blended. Fold in
carrot, coconut, pineapple, nuts and raisins. Pour batter into
chosen pan and bake. Cool 10 minutes, remove from pan and cool
completely. Frost cake with cream cheese frosting.

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