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    Creamy Frosted Carrot Cake


    Source of Recipe


    Internet

    List of Ingredients




    ¾ cup firmly packed brown sugar
    3T canola oil
    2 eggs

    (in a large bowl, mix well with a wire whisk)

    2 tsp Vanilla
    1 can (8 oz) crushed pineapple, in its own juice (including the juice)
    ½ cup any of the following: skim milk, buttermilk, or soy milk
    ½ cup raisins

    (stir in the large bowl)

    2 ½ cups whole-wheat pastry flour
    2 tsp baking soda
    1 tsp cinnamon
    1 tsp pumpkin pie spice
    1/8 tsp salt
    3 cups shredded carrots

    (mix in medium size bowl. Add mix, a little at a time, into the large bowl and mix well. Add Carrots to mix. Spray a 9”x13” pan or (2) 8” round pans with nonstick cooking spray. Pour batter into pan(s). Bake 28 to 30 min.)

    1 tb (8 oz) light cream cheese
    1 tsp vanilla
    ½ cup powdered sugar
    ½ cup walnut pieces

    (allow the cream cheese to soften on the counter while the cake is baking. When the cake comes out of the oven, mix ingredients together in a bowl. Once the cake has cooled, frost it. – If using round pans, frosting will only cover tops of cakes, not the sides)

    Recipe




 

 

 


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