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1
Preheat oven to 350 degrees.
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2
Grease and flour pans.
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3
Sift together, flour, baking powder, baking soda, salt, and cinnamon.
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4
In a mixing bowl, beat eggs, then add both sugars.
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5
Let stand until sugars dissolve, approximately 10 minutes.
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6
Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added).
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7
Stir in dry ingredients and beat until well blended, approximately 3 minutes.
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8
Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan.
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9
Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched.
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10
Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting.
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11
Frosting Preparations:
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12
Combine butter, (margarine) cream cheese and vanilla in a large bowl,.
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13
beat until well blended.
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14
Add powdered sugar, gradually sifting into mixture.
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15
Beat at high speed.
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16
(If frosting is too thick, add a drop or two of milk to spreading consistency).
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17
Add food coloring, or frosting coloring to frosting if desired.
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18
Decorate with cute little carrots, with green toppings. Be creative!
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19
Hope you enjoy my variation of this classic cake!
