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In the bowl of your mixer, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored. With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.
Sandwich the cream cheese frosting between your carrot cake layers, and then finish it off with a generous slathering. I just cannot tell you how amazing this carrot cake is–you just have to try it for yourself.
A nut-free sheet cake that is ready in 35 minutes and super simple to throw together. Preheat the oven to 350°F (180°C) and grease a 13×9-inch baking dish. Set aside. In a large bowl combine sugar, vegetable oil, and eggs with a spatula.
So, what makes this recipe different? For one thing, most carrot cake recipes call for crushed pineapple, and there’s a good reason for that. A scientific reason. Pineapple contains enzymes that break down protein and tenderize food.
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