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Farm Stand Carrot Cake Recipe

   
 

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     Farm Stand Carrot Cake

Category   Desserts - Breads
Sub Category   None
Servings   9 inch layer cake

Ingredients
CAKE-
2 cups flour
2 cups granulated sugar
1 tbsp ground cinnamon
1 tsp salt
2 tsp baking soda
2 tsp baking powder
4 large eggs
1 1/2 cups canola oil
 
2 tsp vanilla
3 packed cups peeled/grated carrots (1 lb)
1 cup chopped walnuts or pecans
FROSTING-
1 cup cream cheese (8 oz), softened
8 tbsp (1 stick) butter, softened
4 cups powdered sugar, sifted
1 tbsp vanilla, 1 tbsp milk or water if needed
2 cups chopped walnuts or pecans

Instructions
Cake- Preheat oven 325 degrees. Butter and flour two 9 inch cake pans. Place flour, sugar, cinnamon, salt, baking soda, baking powder in large bowl and whisk to combine.
Place eggs, oil and vanilla in a small bowl and whisk to combine. Add the egg mixture to the flour mixture and stir to combine. Add the carrots and nuts and stir to combine
Evenly divide the batter between cake pans. Bake cakes 55 to 65 minutes. Place on wire racks and let cool completely (1 hr).
Frosting- Place cream cheese and butter in medium sized bowl, beat until smooth and creamy (3 mins). With mixer running at medium speed, slowly add 3 1/2 cups of powdered sugar, beat until smooth (3 mins). Add vanilla and beat until just combined. If too soft slowly add remaining powdered sugar. If too stiff add milk or water.
Serving Suggestions
Frost Cakes as a layer cake, press walnuts onto side of cake, can be refrigerated and covered for up to 1 week.


Originally Submitted
7/30/2011





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