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Bernadette's Carrot Cake
Bernadette's Carrot Cake

Bernadette's Carrot Cake

50 Min(s)
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1 serving
Original recipe yields 1 serving
2 cups wheat flour
1 Tbsp salt
1 1/2 Tbsp baking soda
1 Tbsp baking powder
2 Tbsp cinnamon
2 cups sugar
3/4 cup olive oil
4 eggs
2 cups grated carrots
1/2 cup chopped walnuts
1/4 cups raisins (optional)
1 can (8 oz.) crushed pineapple with juice
Spread on topping:
1 pkg (8 oz.) cream cheese
1/4 lb (1 stick) butter
1 tsp vanilla
3/4 box confectioners’ sugar
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Let's Make It
1
Combine flour, salt, baking soda, baking powder and cinnamon. Add sugar and all remaining ingredients except topping. Stir well and pour into 13x8x2 inch pan.
2
Bake in preheated 355 degrees F oven for approx. 45-50 minutes, depending on oven. Cake is done when toothpick inverted in cake is clean. Cool in pan for 30 min.
3
While cake is baking, make spread on topping. Cream together cream cheese, butter and vanilla Add confectioners' sugar a little at a time, blending well after each addition.
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