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Whited House Carrot Cake


1 1/2 cups margarine or butter
4 eggs
4 teaspoons vanilla or 2 teaspoons double stren
1 1/2 cups white sugar
2 cups cake flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon pumpkin pie spice (optional)
2 1/2 cups finely chopped carrots
--(food processor preferred)
3/4 cup angel flake coconut
1 8oz can of crushed pineapple draine
1 cup chopped English walnuts

Preheat oven 350F. Place oven thermometer in oven. Prepare tube pan with heavy coating of cooking spray. Cream Margarine, oil and Sugar. Add Vanilla and Eggs mixing well. Add Spices, Baking Soda, Baking Powder, Salt blending well. Add flour mixing well. Add Carrots, pineapple, coconut, and nuts mixing well after each addition. Pour into prepared tube pan. Check oven thermometer. Each oven heats differently. Often with 45 degree variation. Make sure oven reads 350F. Bake for 45-50 minutes or until cake is done. Let pan cool for 10 minutes. Invert Pan to remove cake. Allow cake to cool completely. Frost with Ginger-Orange Cream Cheese frosting. Posted to the BBQ List on June 30, 1998 by Edna Whited - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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