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Print this Recipe    Carrot 33

Carrot Cake With Creamy Frosting

2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 eggs
2 cups shredded carrots
8 1/4 ounce can crushed pineapple, well drained
1/2 cup raisins
1/2 cup chopped nuts

Heat oven to 350 degrees. Grease and flour a 13x9x2 inch pan. In
medium bowl combine flour, baking soda, salt and cinnamon; set
aside. In large bowl, combine sugar, oil, 2 teaspoons vanilla and
eggs; beat well. Stir in flour mixture; mix well. Stir in carrots,
pineapple, raisins and 1/2 cup nuts. Pour into prepared pan. Bake
at 350 degrees for 50-60 minutes or until cake springs back when
touched lightly in center. Cool completely.


Creamy Frosting

8 ounces softened cream cheese
2 1/2 cups powdered sugar
6 tablespoons softened butter or margarine
2 teaspoons vanilla
1 cup coconut
1/2 cup chopped nuts

In medium bowl combine cream cheese, powdered sugar, butter and 2
teaspoons vanilla; beat until smooth. Stir in coconut and 1/2 cup
chopped nuts. Spread over cooled cake.

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