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Jo’s Bestest Carrot Cake!

June 10, 2013

Mix together:
4 eggs
2 c. sugar
1 1/2 c. salad oil

Sift together and add to the above ingredients:
2 c. flour
1 1/2 tsp. soda
2 t. Baking powder
2 ½ tsp. cinnamon

Add:
1- 8 ½ oz. crushed Pineapple, drained
2 ¾ c. finely shredded carrots
¾ c. Nuts
1 C Raisins
1 ¾ C. Coconut
1 tsp. vanilla
1 t. Salt
Place batter in 3 round cake pans, greased and floured. Bake at 325 degrees for 40 minutes or until done.
Let cool for 5 min. before removing from pans so it can cool on racks.

Cake should be cold before frosting. It’s best to put icing in fridge
For a little bit before frosting. After frosting keep refrigerated.

ICING:
(Best part of the whole deal!)
1 stick butter
1 (8 oz.) cream cheese
1 tsp. vanilla
1 box powdered sugar (2 cups)

Optional:
1 c. chopped nuts—opt
Coconut, if desired
Mix together and spread on – KEEP CAKE REFRIGERATED, because of cream cheese in icing.

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