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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None
Servings   10-12
Preptime   30 min

1 cup walnuts
3/4 pound of raw carrots ( 2 1/2 cups finely grated)
2 cups flour
1 tsp baking soda
1 1/2 baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups granuated white sugar
1 cup of safflower, vegetable, or canola oil
2 tsp pure vanilla extract

Toast the walnuts for about 8 minutes or until lightly brown and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots.
In a seperate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. In bowl of electric moxer, beat the eggs until frothy (about a minute). Gradually add the sugar and beat until the batter is thick and ligt colored ( about 3-4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots and choped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

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