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Ruth’s Carrot Cake

Kraft Memeber Recipe
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Makes: 1 (3 layer) cake Total Time: 45 min
Category: Desserts Sub Category: Cakes

what you need
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups grated carrot
  • 1 can (8 3/4-ounce) crushed pineapple, drained
  • 1/2 cup chopped pecans
make it
Grease bottom and sides of 3 (9-inch) round cake pans; line bottoms with wax paper, and grease and flour wax paper.

Beat first 3 ingredients at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; add to oil mixture, beating at low speed until blended. Stir in carrot, pineapple, and pecans. Pour batter into prepared cake pans.

Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Notes
I added about 1 cup of dried cranberries to this recipe not raisins.
Average Rating  (1)
Rated  by avahez on 1/21/2008 I liked this recipe very much. Its so tasty, and easy to make. Thank you for sharing it.
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