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Carrot Cake Recipe

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This recipe for Carrot Cake is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/4 tsp. salt or a little more to taste
1 1/2 tsp. cinnamon
2 cups white sugar
1/2 cup pineapple juice
3 eggs unbeaten
8 oz. drained crushed pineapple (reserve the juice see above)
2 cups grated carrots
3/4 cup vegetable oil
1/2 cup walnuts coarsely chopped

Directions:
Directions:
Sift together flour, baking soda, baking powder, salt, and cinnamon. Make a hole in the dry ingredients and add sugar, oil, pineapple juice, and eggs. Stir till just combined. Add pineapple, grated carrots, and chopped walnuts. Mix well.
Put into 2 - 8 or 9 inch round pans that have been greased and lined with wax or parchment paper. Be sure to grease the top of the paper and the sides of the pans.
Cook in a 325 º F oven for 55 to 60 minutes until a tooth pick comes out clean.
Cool on racks and ice with cream cheese icing (see recipe in miscellaneous section)

Personal Notes:
Personal Notes:
If there is not a full 1/2 cup of juice from the canned pineapple be sure to add water or juice to make up the 1/2 cup of liquid required. Linda omits the walnuts and adds a little grated nutmeg. Can also bake in an 11 X 13 inch Pyrex pan that has been greased. Brenda has a great short cut if you need a carrot cake in a hurry - a Duncan Hines Carrot cake mix (the one that includes a package of dehydrated carrots and raisins). She often perks it up a bit by adding a few more raisins (just soak them with the ones that come in the cake mix) or a 1/2 cup well drained crushed pineapple, or a bit extra cinnamon and nutmeg.

 

 

 

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