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Carrot Cake

This is the best carrot cake you will ever eat—moist, full of sweetness and spice. It’s a little bit of a pain to make, because everything is from scratch, but well worth the effort. My brother-in-law always gets a hefty chunk of it.

 

Cake:

2 cups flour

2 cups sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 cup oil

4 eggs

3 cups shredded carrots

1 tsp vanilla

1 cup chopped nuts (optional, but tasty)

8 oz crushed pineapple, drained

 

Preheat oven to 350 degrees. Sift dry ingredients. Add the oil and eggs, one at a time. Beat until thoroughly mixed. Add carrots and vanilla and mix well. Pour into greased and floured 9×13 pan and bake for 45 minutes or until a cake tester shows doneness.

 

Icing:

½ cup butter, softened

1 pound confectioners’ sugar

8 oz cream cheese, softened

1 tsp vanilla

 

Mix all ingredients together. Spread over cake after it has cooled sufficiently.

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