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Print this Recipe    Carrot 41

Swiss Carrot Cake

2 C sifted all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon

1 1/2 C salad oil
2 C sugar
4 eggs
2 C grated carrots
1 small can crushed pineapple
1 1/2 C chopped walnuts or pecans
1 tsp vanilla extract

Sift together flour, baking powder, soda, salt and cinnamon. In
large mixing bowl, beat thoroughly with electric mixer oil and
sugar. Add eggs 1 at a time, beating well after each addition:

Sift flour mixture into egg mixture. Beat thoroughly.

Stir in carrots, pineapple, nuts and vanilla.

Pour batter into well-greased and floured 9x13-inch pan, or 2 loaf
pans.

Bake in preheated 350 F oven for 1 hour, or until cake passes
toothpick test. Let cool in pan 5 minutes. Turn onto cake rack
to finish cooling.

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