Saturday, November 5, 2011

Carrot Cake

2-1/3 C Flour
2 t. baking soda
2 t. cinnamon
1/2 t. salt
3 eggs
1/2 c oil
3/4 c cooked and pureed carrots
1/2 c buttermilk
2 C sugar
2 t vanilla
1 - 8 oz can of crushed pineapple
2 C grated carrots

Combine all ingredients and bake in a 9x13 grease and floured pan.
350 degrees for 55 minuets.

Cool and top with cream cheese frosting.

Cream cheese frosting

5 oz of butter
8 oz of cream cheese
2-3 C powdered sugar
Whip together and top carrot cake

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