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This is the best carrot cake I had have yet. This carrot cake is a little different than regular carrot cake, with the cream cheese frosting in the middle instead of the top. Bite into the moist cake with creamy and rich cream cheese frosting in the middle for a pleasant surprise. Serve it warm or cold with two kinds of pleasure
Outrageous Carrot Cake
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1 can (8 oz.)crushed pineapple
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts
1 package 8 oz. cream cheese
2 tablespoon milk
2 cups powder sugar
1 teaspoon vanilla
Heat oven to 350F. Grease bottom and sides of rectangular pan, 13x9x2 inches with butter; lightly flour.
Beat sugar, oil, and egg in large bowl with electric mixer on low speed about 30 seconds or until blended. Add remaining ingredients except carrots, nuts, pineapple, and frosting; beat on low speed for 1 minute. Stir in pineapple, carrots, and nuts. Pour half of the mixture into the prepared pan, and then slowly pour in the cream cheese frosting on the top of the mixture. Frosting does not need to cover the entire mixture, but just gently spread out the frosting so it covers most of the mixture. Pour the other half of the mixture over.
Bake the cake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool the cake on wire rack for about one hour.
Optional: Frost the top of the cake with more cream cheese frosting after it is cooled.

Servings: 12 - 16

Nutritional information per serving

No nutrition information available

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