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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

    Recipe



    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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