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Recipe of the Month Desserts - Carrot Cake



INGREDIENTS
  • 2 tablespoons butter
  • 11/2 cup sugar
  • 1 cup canola oil
  • 1 cup brown sugar
  • 4 eggs, beaten
  • 3 cups unbleached all-purpose flour
  • 11/2 cups shredded carrots
  • 11/2 cups shredded coconut
  • 1 cup chopped nuts
  • 3 tablespoons ground cinnamon
  • 1 tablespoon almond extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 (15 ounce) can pineapple rings, (drain and save juice), chopped in 1/2-inch pieces
  • Frosting:
  • 1 (8 ounce) package softened cream cheese
  • 3 cups confection sugar
  • 4 tablespoons softened butter
  • 1/4 cup reserve pineapple juice
  • Optional nuts and coconut for topping

INSTRUCTIONS
Mix batter in order. Grease two 9-inch cake pans. Pour in batter and bake at 350ยบ for 40 minutes. Cool completely (1 hour or more).
Mix frosting and spread over cake.
Note: I toast nuts and coconut in butter and sprinkle on top.
 
 
 
 
Submitted By: Jim Buck
Pall Mall
Fentress Farmers Co-op
Number of Servings: 0
 
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