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Carrot Cake

April 20, 2011

Carrot Cake

Ingredients:

1/2 cup oil
2 cups sugar
3 eggs
2 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
2 cups shredded carrots
1 1/4 to 2 cups coconut
3/4 cup raisins
1 cup walnuts, chopped
1 can (18 oz.) crushed pineapple

Adjust oven rack to middle position.  Set oven temperature to 350 degrees.

Spray two 8-9 inch cake pans with Pam or other cooking spray.  Set pans aside.

Place all cake ingredients in a large mixing bowl.  Combine all ingredients together with a wooden spoon or a spatula, combine well.  Equally divide cake batter between cake pans.  Place pans into preheated oven and bake 50-60 minutes, until set.

Frosting:

3 oz. package cream cheese, (room temperature)
1/4 cup unsalted butter (room temperature)
2 tablespoons milk (or cream)
1/8-1/4 teaspoon salt
1/2 teaspoon vanilla
powdered sugar

Cream together the softened cream cheese and softened butter; add liquid (milk or cream), salt and vanilla. Add enough powdered sugar for spreading consistency.

Allow cake to cool before frosting.

Variation:  Place cake batter into cupcake tins lined with paper.  Bake at 350 degrees for about 15 – 20 minutes, or until set.  Cool cupcakes on wire rack.  After cupcakes have cooled place a little frosting on top.  Pile cotton candy on top of frosted cupcakes creating a nest in the center and add small speckled Easter egg candy or jelly beans.

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