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Carrot Coconut Spice Cake


2 c. fine sugar
1 1/2 c. salad oil
4 lg. eggs, room temp.
2 c. unsifted flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 c. shredded carrots
1 (8 oz.) can crushed pineapple, drained
1 c. walnuts, chopped


Grease and flour 10" spring form or 13"x9"x2" pan.

Beat on medium speed sugar, oil and eggs for 2 minutes. On low speed add flour, soda, spices, and salt. Beat until smooth. Stir in carrots, pineapple and nuts. Pour into pan. Bake 60 to 70 minutes in 350 degree oven. Cool. If using spring form pan loosen sides and remove ring. (Split into 3 layers.) For a 13"x9"x2" pan, just cool.

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