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Carrot Cake

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Serves 10" tube pan cake | Prep Time 35 (inc. 15 for cooling) | Cook Time 75

Why I Love This Recipe

Ingredients You'll Need

4 eggs
1½ cups sugar
1½ cups vegetable oil
3½ cups whole wheat flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 can (8 oz) crushed pineapple in juice - drained
4 large (2 cups) carrots, grated
1 cup pecans
1 cup dates


Preheat oven to 350° F. Beat eggs in large mixing bowl. Gradually beat in sugar. Stir in oil. with baking powder, baking soda, salt and cinnamon. Stir into egg mixture. Add drained pineapple and carrots; mix well. Toss pecans and dates with remaining ¼ cup pan.Bake in oven for 1 hour, 15 minutes or until top of cake springs back when lightly pressed

for about 15 minutes. Remove cake from pan and completely cool before wrapping in foil or plastic.

Keeps well in refrigerator.

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