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  • February 2008
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Scrummptious Carrot Cake

About 20 years ago I lived in a town where it seemed everyone entered the County Fair. I had never entered a Fair before, and was urged by my friends to do so. Giving in to peer pressure, I decided I would try a Carrot Cake recipe I found in Pillsbury Classic #69 Simply From Scratch recipe booklet (1986). It turned out to be a good choice, as it won the Grand Prize Ribbon in its category. I never looked for another Carrot Cake recipe again, this one is a clear winner, and surprisingly easy to make.

Award Winning Carrot Cake

2-1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon, if desired
1 teaspoon salt
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 eggs
2 cups shredded carrots
1 (8-1/4 ounce) can crushed pineapple, well drained
1/2 cups raisins
1/2 cup chopped nuts

Heat oven to 350 degrees F. Grease and flour 13×9-inch pan. Combine flour, baking soda, salt and cinnamon in medium bowl; set aside. In large bowl, combine sugar, oil, vanilla and eggs; beat well. Stir in flour mixture until well combined. Add carrots, pineapple, raisins and nuts; mix well. Pour mixture into prepared pan. Bake at 350 degrees F. for 50 to 60 minutes or until cake springs back when lightly touched in center. Cool completely. Frost if desired.

Tip: This cake is excellent with a cream cheese frosting.


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