Carrot cake (rice)
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Carrot cake (rice)
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Last updated 6/12/2012 12:46:41 AM. Recipe ID 7076. Report a problem with this recipe.
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      Title: Carrot cake (rice)
 Categories: Cakes
      Yield: 1 Servings
 
      2 c  All-purpose flour
      2 c  Sugar
    1/2 ts Salt
      1 ts Baking soda
      2 ts Ground cinnamon
      3    Eggs
  1 1/2 c  Vegetable oil
      2 c  Finely grated carrots
      1 ts Vanilla extract
      1 c  Well-drained crushed
           -pineapple
      1 c  Shredded coconut
      1 c  Chopped nuts, divided
           -CREAM CHEESE FROSTING:
      2 pk (3 ounces each) cream
           -cheese, softened
      3 c  Confectioners' sugar
      6 tb Butter or margarine,
           -softened
      1 ts Vanilla extract
 
  In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and
  vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup
  nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at
  350! for 50-60 minutes or until cake tests done. Cool. Combine
  frosting ingredients in a small bowl; mix until well blended. Frost
  cooled cake. Sprinkle with remaining nuts. Store in refrigerator.
  
  Yield: 12-1 6 servings. From the files of Al Rice, North Pole Alaska.
  Feb 1994
 




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Recipe ID 7076 (Apr 03, 2005)

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