FOR THE CARROT CAKE:
• 2 Cups.Of all-purpose flour.
• 2 Cups.Of granulated sugar.
• 1 Tsp.Of baking powder.
• 1/2 Tsp.Of baking soda.
• 1/2 Tsp.Of salt.
• 1 Tsp.Of ground cinnamon.
• 1/2 Tsp.Of ground nutmeg.
• 3 eggs (at room temp).
• 1 Cup.Of vegetable oil.
• 2 Cups.Of grated carrots.
• 1/2 Cup.Of crushed pineapple, drained.
• 1/2 Cup.Of chopped walnuts or pecans.
• 1 Tsp.Of vanilla extract.
FOR THE CREAM CHEESE FROSTING:
• 1/2 Cup.Of unsalted softened butter.
• 8-oz.Of softened cream cheese.
• 4 Cups.Of powdered sugar.
• 1 Tsp.Of vanilla extract.
PREPARATION:
Baked Pierogi Casserole
Pimento cheese sauce
Old fashioned pancakes
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