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Amish Carrot Cake II

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Serves 15 servings | Prep Time about 20 minutes | Cook Time 50 minutes

Why I Love This Recipe

I got this recipe for Amish Carrot Cake from the book 'Delicious Amish Recipes', by Phyllis Pellman Good. I call 'Amish Carrot Cake II' because it is a somewhat different recipe from the one I posted last time. I make it in honor of my Dad Russell F., on what would have been his 63rd Birthday today. He loved Carrot Cake!

Ingredients You'll Need

3 eggs
2 cups flour, sifted
2 cups sugar
1 1/4 cups vegetable oil
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
1 cup coconut, shredded
1 cup walnuts, chopped
1 cup crushed pineapple, drained
2 cups raw carrots, shredded


Preheat oven to 350 F.

Beat eggs well; add the next seven ingredients and beat well until smooth.

Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon; pour into a greased 9 X 13-inch pan and bake in preheated oven for 50 minutes.

When cake is still slightly warm, frost with cream cheese frosting (homemade or store-bought; I used store-bought to save time).

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