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Print this Recipe    Carrot 57

Carrot Cake

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon 5 spice seasoning
3 cups carrots, shredded
1 cup walnuts, chopped medium
8 oz can crushed pineapple, drained
1/2 cup coconut, shredded
1/2 cup raisins
1 cup applesauce
4 large eggs
1 recipe cream cheese frosting

Grease and lightly flour 2 9x1 1/2-inch round baking pans or grease
one 13x9x2-inch baking pan. Set pan(s) aside.

In a large mixing bowl combine flour, sugar, baking powder, baking
soda, and 5 Spice Seasoning. Add carrots, oil, eggs, coconut.
Beat with electric mixer till combined. Add walnuts, and raisins
and fold into batter. Pour batter into prepared baking pan(s).

Bake in a 350~F oven for 30 - 35 minutes for round pans or 35 - 40
minutes for 13x9-inch pan or until a wooden toothpick comes out
clean. Cool layer cakes on wire racks for 10 minutes. Remove from
pans. Cool thoroughly on wire racks. Or, place 13x9-inch can in
pan on a wire rack; cool thoroughly. Frost with Cream Cheese
Frosting. Cover and store in refrigerator. Makes 12 to 16 servings.

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