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Buttermilk Carrot Cake

1100
  • 1 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ingredients

2 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1 tablespoon ground cinnamon
½
teaspoon ground allspice
½
teaspoon salt
1 pound carrots, shredded (about 2 cups packed)
1 (8-ounce) can crushed pineapple, drained
2 cups packed light brown sugar
1 cup finely chopped walnuts
4 eggs
½
cup buttermilk
½
cup vegetable oil
Buttery Cream Cheese Frosting (see Note)
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Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %

Directions

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More recipes by Barbara L.

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