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    Carrot Cake

    Source of Recipe

    Hutchinson News

    List of Ingredients

    3 c. flour
    2 c. sugar
    2 t. baking soda
    2 t. cinnamon
    Dash of salt
    1-1/2 c. vegetable oil
    1 (20 oz.) can crushed pineapple, including juice
    2 raw carrots, grated
    3 eggs
    2 t. vanilla
    1 c. chopped pecans, if desired

    FROSTING: 1 (8 oz.) pkg. cream cheese
    1 stick butter
    1 (1 lb.) box powdered sugar
    1 t. vanilla
    1/2 c. chopped pecans, if desired


    Mix all dry ingredients together. Add the oil, pineapple and juice, carrots, eggs, vanilla and nuts. Mix thoroughly. Bake at 325 for about one hour. Cool before frosting.

    FROSTING: Cream ingredients together and spread on cooled cake.




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