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Recipes

Bill’s Vanishing Carrot Cake

Cake 

2 cups all-purpose flour

1 cup wheat flour

1 tsp. baking soda

2 tsp. baking powder

2 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground nutmeg

1/4 tsp. ground ginger

1 cup Splenda

1 cup firmly packed light brown sugar

1 cup buttermilk

3/4 cup canola oil

4 large eggs

1-1/2 tsp. vanilla extract

3 cups carrots, finely grated

1 cup crushed pineapple, drained

1 cup chopped pecans

 

1 cup flaked coconut

1/2 cup golden raisins

Frosting 

1 10.6 oz. Cool Whip cream cheese frosting

4 oz. Cool Whip extra creamy whipped topping

1 11 oz. can mandarin oranges, drained

For the cake: Whisk together the dry ingredients in a medium-size bowl and set aside. On medium speed, mix sugars, buttermilk, canola oil, eggs and vanilla in a large bowl until well blended. Add the flour mixture, carrots, pineapple, nuts, coconut flakes, and raisins. Stir until well blended. Butter or spray 9-by-12-inch baking pan and pour the batter in. Bake at 375 degrees for 40-50 minutes, until wooden toothpick inserted in the center comes out clean. Let cool, and then frost.

For the frosting: Mix the whipped topping and mandarin oranges at medium speed until well mixed. Then fold in the cream cheese frosting. Spread on cooled cake.

— William “Bill” Drews, Hot Springs, AR

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