Buttered Crouton
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Carrot Cake

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Recipe by: Chef John V.
Serving size: 1- 8 x 11 inch baking pan
Preparation time: about 1 hour and 30 minutes

Amount/Measure/Ingredient:

4 large eggs
1 1/2 cups sugar
1 tablespoon cinnamon
1 teaspoon salt
1 1/2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon vanilla extract
1 1/2 cup vegetable oil
2 cups flour
2 cups carrots, shredded
3/4 cup crushed pineapple
1/2 cup walnuts, chopped

Preparation:

In a large mixing bowl, combine eggs and sugar, mixing well. Add cinnamon, salt, baking soda, baking powder and vanilla. Mix well. Add oil, then flour, one cup at a time. Mix well. Stir in the carrots, pineapple and nuts.

Preheat your oven to 350 degrees F. Grease and flour an 8 x 11 inch baking pan. Fill with batter. Bake for 35-40 minutes. Cool for twenty minutes, then turn out on a wire cake rack to cool completely.


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