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Print this Recipe    Carrot 17

Carrot Cake

3 C unbleached white flour
2 C sugar
1 C shredded coconut
2 1/2 tsp baking soda
2 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 C shredded carrots
1 1/4 C oil
2 tsp vanilla
1 tsp grated orange zest
11 ounce can mandarin oranges, undrained
3 eggs

Mix all ingredients for 2 minutes at highest speed on electic mixer.
Pour into 9x13-inch pan and bake at 350 F for 40-50 minutes. Let
cool in pan for 10-20 minutes before removing.

Tastes better if made 2 days in advance and allowed to mellow in
refrigerator.

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