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Pumpkin/Zucchini/Carrot Cake
Pumpkin/Zucchini/Carrot Cake

Pumpkin/Zucchini/Carrot Cake

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 cups flour
3 tsp baking powder
4 tsp baking soda
4 tsp cinnamon/pumpkin spice
2 cans /4 cups carrots, zucchini, pumpkin
4 1/2 cups sugar
2 cups corn/vegetable oil
8 large eggs
2 tsp vanilla
Buttercream Icing:
4 Tbsp Butter
2 cups powdered sugar
1 tsp vanilla
3 Tbsp milk (add milk 1 Tbsp. at a time)
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Let's Make It
1
Combine dry ingredients in separate bowl, add slowly to wet ingredients.
2
Lightly grease/dust cake pans. Pour batter into pans.
3
Bake at 375 degrees F for 40 minutes.
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