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Saturday, March 03, 2007 

Bugs Bunny + Crayola =

Kaleidoscope Carrot Mix from the Cook's Garden.

Wonder how they would do in a Carrot Cake....hmmm...






GETTY MUSEUM RESTAURANT'S CARROT CAKE

1 1/2 c. corn oil
2 c. sugar
3 eggs
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. vanilla
1 tsp. salt
1/2 c. crushed pineapple
2 c. shredded carrots
1 c. chopped pecans
1/2 c. raisins (optional)

Combine oil, sugar, and eggs. Sift together dry ingredients and add to oil and sugar mixture. Add carrots, pineapple, nuts, and vanilla. Mix well. Pour into greased 9 x 13 inch pan and bake at 350 degrees for 1 hour. Frost with Cream Cheese Icing.

CREAM CHEESE ICING:

1 (8 oz.) pkg. cream cheese
1/2 stick butter
2 tsp. vanilla
1 box 10x confectioners sugar

Mix cream cheese and butter well. Add sugar gradually, beating until smooth. Add vanilla. Spread over cooled cake.

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Looks yummy!

Those are so pretty!

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MY INGREDIENTS

  • I'm Cookie Jill
  • From Santa Barbara, California, United States
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