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Print this Recipe    Carrot 47

Carrot-Pineapple Cake

2 c all-purpose flour
2 1/2 ts baking powder
3/4 ts salt
2 ts ground cinnamon
2 c sugar
1 1/4 c vegetable oil
2 c shredded carrot
4 eggs, beaten
8 1/4 oz can crushed pineapple, undrained
3/4 c chopped pecans

1/2 c butter, softened
8 oz pkg cream cheese, softened
16 oz pkg powdered sugar, sifted
1 ts vanilla extract

Yield: 15 servings

Combine first 5 ingredients in a large bowl; stir in carrot, oil,
eggs, pineapple, and pecans, mixing well.

Pour batter into a greased and floured 13 x 9 x 2 inch baking pan.
Bake 325F for 45 to 55 minutes or until a wooden pick inserted in
center comes out clean. Cool completely on a wire rack.

TO STORE: Cover tightly, and freeze up to 2 weeks.

TO SERVE: Thaw at room temperature. Spread Cream Cheese Frosting
over cake.

FROSTING: Cream butter and cream cheese. Gradually add powdered
sugar; beat until mixture is light and fluffy. Stir in vanilla.
Yield: 3 cups.

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