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Carrie's Carrot Cake


2 1/3 c. cake flour
1 tsp. baking soda
1 tsp. salt
2 c. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 1/4 c. corn oil
4 lg. eggs
2 tsp. pure vanilla extract
2 c. finely grated carrots
1 c. chopped pecans
1 c. drained, crushed pineapple


Sift together in mixing bowl cake flour, baking soda, salt, sugar, baking powder and cinnamon. Add oil, beating 2 minutes on medium speed of electric mixer. (Scrape down sides of bowl while mixing). Add eggs and vanilla; beat 2 more minutes, scraping down sides of bowl. Stir carrots, pecans and pineapple by hand or at low speed. Pour into two well greased and floured 9 inch or three 7 or 8 inch cake pans. Bake in preheated 325 degree F. oven 45 to 50 minutes, or until cake tester inserted in center comes out clean. Remove from oven; cool 15 minutes, then turn out on rack.

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