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CARROT CAKE (USING COOKED CARROTS) 
1 1/2 c. plain flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 can crushed pineapple, drained
1 c. cooked mashed carrots
1 1/2 c. sugar
1 tsp. salt
1/2 c. chopped walnuts or pecans
3/4 c. vegetable oil
3 eggs
1 tbsp. hot water
1/4 c. raisins

Mix flour, sugar, baking powder, salt, soda, cinnamon, ginger and nutmeg in large bowl. Combine carrots, oil, pineapple, eggs and water. Stir in walnuts and raisins. Bake in 9 x 13 inch pan at 350 degrees for 45 minutes.

FROSTING:

8 oz. cream
1/2 c. butter, softened
1 lb. box confectioners sugar

Beat cream and butter until fluffy. Add confectioners sugar, frost cake.
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 Rating: 4 / 5 - Reviews: 1
Sep 26, 6:49 PM
Sally Tower (Wisconsin) says:

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