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Carrot Cake: Submitted by: Cheryl Kirkendall | Date Added: 7 Apr 2013
Listed in: Cakes and Frostings

■ 2 C. sugar
■ 2 tsp. cinnamon
■ 4 eggs
■ 2 C. grated carrots, not peeled
■ 2 C. flour
■ 1 l/2C.oil
■ 1 tsp. baking powder
■ 8 l/4 oz. crushed pineapple
■ 1 1/2 tsp. baking soda drain and reserve juice
■ 1 tsp. Salt
■ 3/4 C. chopped walnuts

Cooking Instructions

Cream sugar, salt, eggs, cinnamon, soda and baking powder. Add flour, oil, pineapple, carrots and nuts. Bake in a 9"x13" or 2-8" square pans, greased and floured, at 350 for 35 to 45 minutes. To reduce fat, omit 2 egg yolks and change to 1 l/~ cups applesauce and l/` cup oil for the 1 l/~ cups oil.


Cream 1 box powdered sugar and 1 stick margarine and reserved pineapple juice. Ice top of cake only.

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