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Glorious Carrot Cake

  • 1-3/4 c. Brown Sugar
  • 2 c. Flour
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1 c. Vegetable Oil
  • 4 Eggs
  • 3 c. Carrots – grated
  • 1 tsp Vanilla
  • 1 c. Pecans – chopped, toasted
  • 1 c. Crushed Pineapple in juice, drained

Pre-heat oven to 350 degrees. Grease and flour a Bundt pan. In a large bowl or mixer, add all dry ingredients. Add oil and vanilla. Mix well, add eggs, one at a time. Stir in carrots, nuts and pineapple. Bake for 1 hour, or until toothpick inserted to center comes out clean. Cool in pan for 15 minutes. Frost with cream cheese icing or powder sugar, if desired

Serves 10-12

Finalist – Beets/Carrots/Turnips

2007 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest


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