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Print this Recipe    Carrot 36

Carrot Cake

3 c all-purpose flour
2 1/2 c sugar
1 tbs. baking soda
1 tbs. cinnamon
1 tsp. salt
4 large eggs
1 1/2 c salad oil
1 tsp. vanilla extract
2 c packed shredded carrots
2 c chopped walnuts
20 oz. can crushed pineapple (w/juice)

Preheat oven to 350 degrees F. Grease and flour two 10-inch round
cake pans. In a large bowl with a spoon, mix flour, sugar, baking
soda, cinnamon and salt.

In a small bowl, with a fork, beat eggs slightly. Stir in salad
oil and vanilla extract. Stir egg mixture, shredded carrots,
walnuts and crushed pineapple into flour mixture just until flour
is moistened.

Pour batter into pans. Bake 40-45 minutes until toothpick comes
out clean. Cool cake in pans on wire racks for 10 minutes. Remove
cake from pans; cool completely on racks.

When cake is cool, frost with Creamy Cheese Frosting (below).

Creamy Cheese Frosting

In large bowl, with mixer at medium speed, beat 12 oz packages of
cream cheese (softened), 1/2 c butter (softened), 1 tbs. lemon
juice and 1 1/2 tsp vanilla extract until smooth. Gradually beat
in 5 1/2 c confectioners' sugar until smooth.


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