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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None

2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
teaspoon cloves
1 teaspoon salt
2 cups granulated sugar
1 cups vegetable oil
4 large fresh eggs, beaten and at room temperature
3 cups shredded carrots

1. Preheat oven to 350 degrees F (180 degrees C).
2. In bowl, mix dry ingredients together- flour, baking soda, baking powder, spices, and salt. 3. In mixing bowl, mix sugar and oil together on low speed. Add eggs and beat together till mixture is well mixed. 4. Add carrots to wet mixture. 5. Slowly add flour mixture. Turn mixture off to scrape the bowls. Mix well but do not over mix. 6. Pour batter into greased and dusted pans.
3. Bake 30-35 minutes for cakes and 20 - 25 minutes for cupcakes. Check for doneness by carefully touching cake to see if it bounces back. If it is not done, check every five minutes. 4. Allow to cool for 20 minutes, then transfer cakes to plates or boards. 5. Let cakes cool. Turn cakes onto plates and cool in the refrigerator for at least two hours before decorating

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