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Geri’s Carrot Cake

An adaptation of my younger sister’s yummy recipe. No need for any frosting on this cake. Isn’t it true, that there is always a little bit of non-guilt when eating carrot cake. You will make this recipe again and again.

 

 

 

 


Posted By: Deirdre K Todd
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Prep Time: 15-20 minutes | Cook Time: 50 mintes | Ready In: 65-70 minutes
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Geri’s Carrot Cake

2 c. all purpose flour

2 tsp. baking powder

1 ½ tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

2 c. sugar

¾ c. vegetable oil

¾ c. buttermilk

2 tsp. vanilla extract

3 large eggs

2 c. carrots, peeled, grated

1 (8.5 oz) can crushed pineapple, undrained

½ c. walnuts, chopped

 


Cooking Process:

Preheat oven to 350 degrees; Grease andflour 3, 8-inch loaf pans. On waxed paper; combine dry ingredients. Set aside. In a large mixing bowl; combine sugar, oil, buttermilk, vanilla extract and eggs. Beat well. Add dry ingredients. Fold in carrots, pineapple and walnuts. Pour batter into prepared pans. Bake 50 minutes; until cake tester inserted into center comes out clean. Makes 3 loaves.

Nutritional Information:

There are no nutritional values recorded for this Geri’s Carrot Cake recipe.

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