Carrot Cake -3

Course : Cakes
Serves: 12
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-----Carrot Cake-----
3 Cup Flour
2 Cup Sugar
2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Soda
2 Teaspoon Cinnamon
1 Cup Vegetable Oil
3 large eggs -- beaten
1 can Crushed Pineapple
1 Teaspoon Vanilla
2 Cup Carrots -- grated
1 Cup Pecans -- chopped
-----Cream Cheese Frosting-----
1/2 Cup Butter Or Margarine
8 Ounces Cream Cheese
1 Teaspoon Vanilla
1 pound Powdered Sugar -- sifted

Preparation / Directions:

Sift all dry ingredients together. Mix oil, eggs, and pineapple; beat in dry ingredients. Add vanilla, carrots and pecans. Pour mixture into tube pan. Bake at 325 degrees 1 hour or until done. Beat all together and frost cooled cake. NOTES: The recipe actually called for 1 1/2 c. oil which I think is way too much, so I cut it back and it worked fine. I also think using the tube pan made all the difference. It was kind of crispy on the outside and moist on the inside.

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