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Carrot Cake with Cream Cheese Frosting

Yields:8-10 servings
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Recipe Cooking TimePreparation10 minutes
Cooking25 minutes
Ready In55 minutes
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Ingredients

2 cups sugar
4 large eggs
1 1/2 cups vegetable oil
2 cups flour, all-purpose sifted
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3 teaspoons cinnamon
1 pinch salt
2 cups carrots finely grate
3/4 cup pineapple, canned crushed, drained
1/2 cup walnuts chopped
Frosting
8 ounce package cream cheese softened
1 cup margarine softened
4 cups powdered sugar
2 teaspoons vanilla extract

Directions

Combine sugar, eggs and oil; sift flour, baking powder, baking soda, cinnamon and salt together.

Add dry ingredients to sugar-egg mixture, and beat well.

Add carrots, pineapple and walnuts.

Mix well.

Pour batter into 3 well greased 9 inch cake pans (using about 1-1/2 cups batter in each).

Bake at 350 degrees F for 20-25 minutes.

Remove cakes from pans and cool on racks.

Cream together the cream cheese and margarine.

Gradually add the powdered sugar and vanilla.

Beat mixture until light and fluffy.

When cakes have cooled frost with cream cheese frosting using about 3/4 cup between each layer and rest on top.

Do not frost sides.

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Chicken Enchiladas

I had to find this recipe (again) as my family LOVED it the last time I made it! What a great way to use left-over chicken.