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Earlene Sharp’s Carrot Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy Cakes 1 Cake

INGREDIENTS

1 1/2 c Corn oil
1 3/4 c Sugar
3 Eggs
2 c Flour
2 t Baking soda
1 t Salt
2 1/2 t Cinnamon
1 1/2 t Vanilla
2 c Peeled & grated Carrots
1 c Walnuts
1/2 c Flaked coconut
8 oz Drained pineapple
16 oz Cream cheese
1 1/2 c Confectioners sugar
1 t Vanilla

INSTRUCTIONS

Beat together oil, sugar, and eggs until well-combined. In a separate
bowl, sift together flour, baking soda, salt and cinnamon; add to
sugar and egg mixture.  Stir in vanilla, mixing well.  Add carrots,
walnuts, coconut and pineapple.  Mix until well-blended. Pour batter
into a greased and floured 9- or 10-inch bundt pan.  Bake at 350
degrees for about an hour. Cool on cake rack; remove pan. Cover with
cream cheese icing and garnish with grated carrots and nuts. ICING:
Cream together 2 (8 oz) packages of cream cheese with 1-1/2 cups
confectioners sugar and 1 teaspoon vanilla.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7708
Calories From Fat: 4676
Total Fat: 534.6g
Cholesterol: 1097.8mg
Sodium: 8979.5mg
Potassium: 2991.7mg
Carbohydrates: 667.6g
Fiber: 31.2g
Sugar: 430.1g
Protein: 95.4g


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