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Carrot Cake

This cake is extremely moist and flavorful. I receive many compliments everytime I bake this cake and take it anywhere. It is the very best Carrot Cake you will ever taste."


2 cups Sugar
1 ¼ cup vegetable oil
4 Eggs
½ teaspoon Nutmeg
2 cups Flour
1 teaspoon All Spice
2 cups grated Carrots
¼ teaspoon Cloves
1 cup chopped Nuts
2 teaspoons Baking Soda
1 8 ¼ oz. Can crushed Pineapple
2 teaspoons Cinnamon
½ teaspoon Salt
1 teaspoon Vanilla

Frosting Ingredients
1 8 oz package of Cream Cheese
4 ounces of Butter
4 cups Powdered Sugar
1 teaspoon Vanilla


Sift together flour, baking soda and the spices. Beat together sugar and oil until well blended. Add eggs, one at a time, beat after each addition. Add vanilla. Gradually add dry ingredients, beating well after each addition. Stir in nuts, carrots and pineapple.

Bake at 350 degrees in 3, 9 inch greased pans for 35 minutes or until done.

Beat cream cheese and butter together, add sugar and vanilla. Beat until light and fluffy.

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Nutritional Information
Per Serving

no nutrition information available

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