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CARROT CAKE & FROSTING

Ingredients:
1 1/2 c. Wesson oil
2 c. sugar
4 eggs
2 c. grated carrots (carrots may be grated in blender with 1 c. water & drained)
1 sm. can crushed pineapple (flat can)
1 c. chopped nutmeats
2 1/2 c. flour (all-purpose)
1 tsp. soda
2 tsp. cinnamon


Preparation:

Bake at 350 degrees. Use 3 (8 inch) layer cake pans or 2 (9 inch) layer cake pans or cupcakes. Bake layers for 30 to 35 minutes, cupcakes for 15 minutes.

Icing:

1 (8 oz.) pkg. cream cheese
1 stick butter
1 box sifted powdered sugar
2 tsp. vanilla

Preparation:

Cream the cream cheese and butter. Add powdered sugar and vanilla. Frost cooled cake. May be prepared several days ahead. Keeps a week in refrigerator. Will freeze. This is a very rich cake. The recipe was given to me by a doctor's wife from Texas. I have never tried, but I understand 2 cups of baby food carrots works just as well.













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