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Print this Recipe    Carrot 64

Carrot Cake

3/4 cup chopped walnuts
2 cups shredded carrots
1 cup crushed pineapple (8 oz. can with juice)
1/2 cup coconut
1/2 cup raisins that have been soaked in water until plump and drained
1-1/4 cups vegetable oil
1-1/2 cups sugar
1/2 cup brown sugar
3 eggs
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

8 ozs. cream cheese, softened
1 stick of butter, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped pecans for garnish

Mix together dry ingredients and set aside. In large bowl mix with
beater oil, sugars, vanilla and eggs until smooth and fluffy. Add
pineapple, walnuts, coconut, carrots and raisins and blend well.
Gradually add dry ingredients half at a time until blended through.
Pour batter into a greased and floured 9"x13"" pan and bake at 350
F for about 40-50 minutes (do the toothpick test). When cool, frost
with cream cheese frosting.

Cream Cheese Frosting:

Blend cream cheese and butter until light and fluffy. Add vanilla
and a little powdered sugar at a time until frosting is light and
fluffy. Spread over cooled cake and sprinkle with pecans.

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