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Carrot Cake With Cream Cheese Frosting

When carrot cake gained popularity in the 1970s my friend Stella’s mom, Robbie, became a huge fan and so did Stella and her sister. Robbie’s recipe differs from many others because it has pineapple in it.
7 faves
Nutrition per serving    (USDA % daily values)
CAL
1156
FAT
185%
CHOL
55%
SOD
95%
Uploaded by: County Lines Magazine

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Ingredients for 10 servings

For the cake:

3 C. all purpose flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

2 C. sugar

1 1/2 C. vegetable oil

4 eggs

2 C. grated carrots

1, 8-oz. can crushed pineapple, undrained

Optional: 1 C. chopped walnuts

For the frosting:

8 oz. cream cheese, softened

3 C. powdered sugar

Preparation

1.

To make the cake: Preheat oven to 350°. In one bowl, sift flour, baking soda, baking powder, cinnamon and salt together and set aside.

2.

In another bowl, combine sugar and oil. Add eggs, one at a time, and beat well after each. Fold in flour mixture. Stir in carrots. Stir in pineapple (including juice) and nuts.

3.

Pour into greased 10” tube pan. Bake at 350° for 1 hour.

4.

To make the frosting: Beat cream cheese and powdered sugar together until smooth.

5.

When cake has cooled completely, spread with frosting.

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