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Print this Recipe    Carrot 25

Carrot Cake

1 1/2 cups whole wheat flour
2/3 cup all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup buttermilk
3/4 cup vegetable oil
4 eggs
1 1/2 tsp vanilla extract
1 one-pound bag carrots, peeled and grated
1 8-ounce can crushed pineapple, drained
1 cup chopped walnuts (or pecans)
1 cup flaked coconut
1/2 cup raisins

Cream Cheese Frosting
Marzipan carrots (optional, but really cute!)

Preheat oven to 350 degrees F. Grease 3 (8-inch round) cake pans
and line the bottoms with wax paper. Grease and flour wax paper.
Combine flours, soda, cinnamon, salt, nutmeg and ginger in a
medium-size bowl; set aside. Combine sugars, buttermilk, oil, eggs
and vanilla in large bowl; stir until all ingredients are well
blended. Add flour mixture to buttermilk mixture along with carrots,
pineapple, nuts, coconut and raisins, stirring just until well
blended.

Pour batter into prepared pans. Bake 30 minutes or until a wooden
pick inserted in center comes out clean. Cool in pans 10 minutes;
loosen cake layers from edges of pans with a sharp knife and invert
onto wire racks. Peel off wax paper and cool completely. Spread
frosting between layers and on top and sides of cake. Garnish with
marzipan carrots. Cover and refrigerate overnight before cutting.


Cream Cheese Frosting

1/2 cup butter or margarine, softened
1 8-ounce pkg. cream cheese, softened
1 16-ounce pkg. powdered sugar
2 tsp. grated orange rind
1 tsp. vanilla extract

Combine butter and cream cheese in large mixing bowl; beat until
light and fluffy. Add sugar, orange rind and vanilla, mixing well.
Makes enough frosting for 1 (3-layer) cake.

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