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Topic: Moist Carrot Cake  (Read 779 times)
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kathleeen
« on: April 20, 2012 10:51:00 PM »




‎2 Cups grated carrot (3 large carrots)
1 tin crushed pineapple drained
1/2 cup crushed walnuts or pecans (buy crushed walnuts)
2 1/4 Cups SR flour
1 level tsp bi carb soda
1 level tsp salt
1 1/4 Cups canola oil
4 eggs
2 cups castor sugar
 beat eggs abd sugar together (hand mixer will work) add oil gradually fold in flour and dry carrots and pineapple bake in a big tin lined with baking paper (important lined) bake 350C or 180C 1 and 1/4 hours
 Cake is very moist.
 Icing
 125gms cream cheese (half a block or tub)
 1/4 cup butter
 1 1/2 Cups icing sugar
 1/2 tsp vanilla
Mix with a mixer spread on cake.

Apologies for camera phone picture.
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TroubleT
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« Reply #1 on: April 21, 2012 04:27:54 AM »

YUM! Smiley
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kathleeen
« Reply #2 on: April 21, 2012 04:31:14 AM »

Thanks it is much better than the picture! Receipe is probobly from a magazine in the 80's.
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TroubleT
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« Reply #3 on: April 21, 2012 06:35:49 AM »

I remember making this cake and Red Velvet a LOT when I was still living at home with my parents (in the '80s). I don't remember ever adding pineapple to the carrot cake. I have eaten it that way though and it gets a BIG thumbs up! Smiley
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treee
« Reply #4 on: May 09, 2012 03:00:34 AM »

I use crushed pineapple in my carrot cake. and I also add coconut to my cream cheese frosting.
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