Carrot cake w/cream cheese frosting #1
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Carrot cake w/cream cheese frosting #1
  Cheese    Frosting    Carrots    Cakes  
Last updated 6/12/2012 1:12:26 AM. Recipe ID 40405. Report a problem with this recipe.
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      Title: Carrot cake w/cream cheese frosting #1
 Categories: Cake
      Yield: 16 Servings
      2 c  Sifted flour
      2 ts Baking powder
  1 1/2 ts Baking soda
      1 ts Salt
  2 1/2 ts Cinnamon
      4 lg Eggs
  1 1/2 c  Oil
      2 c  Sugar
  2 3/4 c  Coarsely grated carrots
      1 cn (8-oz) crushed pineapple
    3/4 c  Chopped walnuts or pecans
      1 c  Shredded sweetened coconut

MMMMM-------------------CREAM CHEESE FROSTING------------------------
    1/2 c  Butter or margarine
      1 pk (8-oz) cream cheese
  1 1/2 ts Vanilla
      1 pk (1-pound) confectioner's
           -sugar (start w/about 1/2
           -pound and add to taste - 1
           -lb may be too sweet)
  From: ebergman@phaedrus.Eng.Sun.COM (Eric Bergman)
  Date: 15 Sep 1993 00:50:09 GMT This is from a friend -- I've been
  making this for about 12 years.  I am a very big carrot cake fan, and
  I have yet to taste a better one than this in any restaurant or
  friend's house!
  Sift together flour, baking powder, soda, salt, and cinnamon.  In a
  large bowl, mix sugar, oil, and eggs.
  Add flour mixture a little at a time, mixing well after each
  addition.  Add carrots, pineapple, nuts, and coconut and blend
  thoroughly.  Turn into either: 3 greased and floured cake pans or 1
  9x12 greased and floured cake pan (deep).
  Bake at 350 for 35-40 minutes.  If removing cake from pan, let cool
  for about ten minutes before removal.  Cool completely.  Frost
  w/cream cheese frosting.  Carrot cake will keep well in refrigerator
  for at least a week.
  Cream Cheese Frosting: Soften butter and cream cheese.  Cream
  together with vanilla.  Sift in confectioner's sugar and blend well.
  If too thick, add one teaspoon of milk to thin frosting.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 40405 (Apr 03, 2005)

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