Mrs. Thompson's Carrot Cake Recipe

Name: Mrs. Thompson's Carrot Cake Recipe
Prep time: 30 min
Cook time: 35 min
Ingredients: 3 cups shredded carrots; 1 can (20 ounces) crushed pineapple, well-drained; 2 cups sugar; 1 cup canola oil; 4 eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 2 teaspoons McCormick® Pure Vanilla Extract; 3-3/4 cups confectioners' sugar

Mrs. Thompson's Carrot Cake Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/mrs--thompson-s-carrot-cake" target="_blank">www.tasteofhome.com.</a>

"I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It’s requested for many family gatherings and celebrations. — Becky Wachob, Kelly, Wyoming..."

INGREDIENTS

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3 cups shredded carrots

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1 can (20 ounces) crushed pineapple, well-drained

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2 cups sugar

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1 cup canola oil

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4 eggs

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2 cups all-purpose flour

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2 teaspoons baking soda

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2 teaspoons ground cinnamon

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FROSTING:

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1 package (8 ounces) cream cheese, softened

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1/4 cup butter, softened

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2 teaspoons McCormick® Pure Vanilla Extract

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3-3/4 cups confectioners' sugar

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