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Earlene sharp's carrot cake
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| Artist: |
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| Categories: |
Cakes, Carrot, Desserts |
| Yield: |
1 |
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Ingredients:
| | CARROT CAKE | | 1 1/2
| cup | Corn oil | | 1 3/4
| cup | Sugar | | 3
| | Eggs | | 2
| cup | Flour | | 2
| tsp | Baking soda | | 1
| tsp | Salt | | 2 1/2
| tsp | Cinnamon | | 1 1/2
| tsp | Vanilla | | 2
| cup | Peeled & grated Carrots | | 1
| cup | Walnuts | | 1/2
| cup | Flaked coconut | | 8
| oz | Drained pineapple | | | CREAM CHEESE ICING | | 16
| oz | Cream cheese | | 1 1/2
| cup | Confectioners sugar | | 1
| tsp | Vanilla |
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Procedures:
| 1 | Beat together oil, sugar, and eggs until well-combined. | | 2 | In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture. | | 3 | Stir in vanilla, mixing well. | | 4 | Add carrots, walnuts, coconut and pineapple. | | 5 | Mix until well-blended. | | 6 | Pour batter into a greased and floured 9- or 10-inch bundt pan. | | 7 | Bake at 350 °F for about an hour. | | 8 | Cool on cake rack; remove pan. | | 9 | Cover with cream cheese icing and garnish with grated carrots and nuts. | | 10 | Icing: cream together 2 (8 oz) packages of cream cheese with 1-?cups confectioners sugar and 1 teaspoon vanilla. |
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