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LOCATION: Recipes >> Cake Recipes >> Carrot 23

Print this Recipe    Carrot 23

FABULOUS CARROT CAKE
Yield: 4 servings

1 cup pineapple, crushed (20 oz)
1 cup margarine
1 cup brown sugar, packed
1 cup granulated sugar
3 eggs
4 cup carrots, shredded
1 cup raisins
2 tsp vanilla extract
3 cup all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt

Drain pineapple well. Cream margarine and sugars until light and
fluffy. Beat in eggs. Beat in pineapple, carrots, raisins and
vanilla extract. Combine remaining ingredients. Gradually, beat
into pineapple mixture until well blended. Pour into 4 greased and
floured mini loaf pans (5 3/4 x 3") or a 13 x 9" baking pan. Bake
in a 350 degree oven for 40 minutes (50 to 60 minutes with larger
loaf) or until toothpick inserted comes out clean. Cool completely.

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