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Print this Recipe    Carrot 31

CARROT CAKE
Yield: One 6 cup rectangular pan or,
One (7+3/4 X 7+3/4 X 2 in) small square pan

1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 cup sugar
1/2 cup Canola or corn oil
2 eggs
1 cup grated carrots (approx 3 medium)
1/2 cup chopped walnuts
1 can crushed pineapple, drained (small-8 oz)

Preheat oven to 350 F.

Sift together flour, baking powder, baking soda, salt, and cinnamon.
In medium mixing bowl beat oil and sugar 2 minutes with electric
mixer at low speed. Beat in flour mixture and eggs alternating with
each, just until smooth. Stir in carrots, pineapple, and nuts. Turn
into greased 6- cup rectangular pan. Bake at 350 degrees for 45
minutes. Cool completely on rack (approx 15 minutes). Recipe can
be doubled. Store the cake wrapped in plastic wrap, in the
refrigerator. It'll keep for 7-10 days. Garnish
with walnuts.


Substitute ingredients:

1/2 cup mashed ripe banana
1/2 cup raisins


Cream Cheese Frosting

1/4 stick butter, softened
8 oz cream cheese, softened
1/4 cup confectioner's sugar
1 tsp vanilla extract

Soften cream cheese at room temperature. Blend all ingredients
together until smooth enough to spread on a cooled cake.

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