Ruth’s Carrot Cake - Kraft Recipes Top
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Ruth’s Carrot Cake

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Make It

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  • 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.


I added about 1 cup of dried cranberries to this recipe not raisins.

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