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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None
Servings   8-10
Preptime   35 minutes

2 cups sugar
1 1/2 cups vegetable oil
4 whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
3 cups raw finely chopped carrots
4 ounces finely chopped walnuts
1 1/2 pounds powder sugar
12 ounces room temp cream cheese
1 Tablespoon vanilla extract
2 ounces room temp margarine

Preheat the oven to 300 degrees F. In a mixing bowl, mix sugar, vegetable oil, and eggs. In a separate bowl sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts and blend well.
Distribute batter evenly into 3 (9-inch) greased cake layer pans. Bake 50-60 minutes or until cooked through. Cool layers in pans then remove. Place first layer in center of cake stand and apply icing on top. Place second layer on top and repeat. Place final layer on top and cover entire cake with remaining icing. Refrigerate until ready to eat.
Frosting- In a bowl combine powder sugar, cream cheese, vanilla, and margarine. Beat at medium speed until thoroughly blended. Refrigerate until ready to use.

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