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Print this Recipe    Carrot 40

Carrot Cake

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup salad oil

4 eggs
3 cups carrots, shredded
1 teaspoon vanilla
1 cup nuts, chopped (optional)
8 ounces crushed pineapple, drained

Preheat oven to 350. Sift dry ingredients together. Add
the oil and eggs one at a time. Beat until thoroughly mixed. Add
carrots and vanilla. Mix well. Pour into greased and floured 9 x
13 inch pan, and bake for 45 minutes.


Icing

1/2 cup butter softened
1 teaspoon vanilla
1 pound confectioners' sugar
1 cup nuts, chopped
8 ounces cream cheese, softened

Mis all ingredients together. Spread on top and sides of the cake.

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