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Carrot Cake with Cream Cheese Frosting Recipe


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     Carrot Cake with Cream Cheese Frosting

Category   Desserts - Breads
Sub Category   None

2 1/4 cup flour
2 1/2 teaspoons cinnamon
1 1/2 teaspoon baking soda
1 teaspoon salt
4 eggs
2 cups sugar
1 1/2 cups grated carrot
1 1/2 cups vegetable oil
Cream cheese frosting (recipe below)

Mix flour, cinnamon; soda and salt; set aside. In large bowl of mixer beat eggs with sugar until fluffy and lemon colored. Add carrots and oil and mix well. Pour into greased 13 x 9 inch pan and bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack, then spread with frosting.
Cream cheese Frosting- Beat together 1 package (3 ounces) softened cream cheese and 1/4 cup softened butter or margarine. Add 2 1/4 cups confectioners sugar and 1 teaspoon grated lemon peel; beat until of spreading consistency.
Carrot Layer Cake- 2 cups sugar and 1 1/2 cups vegetable oil. Add 4 eggs; beat well. Sift 2 cups flour, 2 teaspoon baking soda, 1 teaspoon salt and 3 teaspoons cinnamon together. Add to the sugar mixture and beat well. Add 2 teaspoons vanilla and 3 cups well-drained grated carrots. Mix well. Divide batter between two 9 inch greased and floured cake pans. bake in preheated 325 degree oven for 60 to 65 minutes until done. Cool 10 minutes in pan, then invert on rack to cool completely. Frost with cream cheese frosting.
Cream cheese frosting- Soften 1/2 cup margarine and 1 (8 ounce) package cream cheese. Beat together until smooth. Add 1 package (1 pound) confectioners sugar and 2 teaspoons vanilla. Beat until blended. Refrigerate cake after frosting.

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