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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None

4 eggs
1 cup white sugar
1 cup brown sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 cups grated carrots
1-1/4 cups vegetable oil
2 cups flour
1 teaspoon soda
2 teaspoons cinnamon
Cream Cheese Frosting-
1 8-ounce package cream cheese, softened
2 teaspoons vanilla
1 box powdered sugar, sifted
1-1/2 sticks butter
1/4 teaspoon salt
1 cup chopped pecans

Prepare cake batter- Beat eggs until fluffy. Add sugar gradually. Mix in vegetable oil slowly. Mix together well. Set aside. Sift together 1 teaspoon salt, 1/2 teaspoon baking powder, 2 cups flour, 1 teaspoon baking soda and 2 teaspoons cinnamon. Mix well. Add to first bowl. Fold in carrots, Pour into 3 greased, floured 9-inch layer pans and bake at 350 degrees for 30 minutes. Cool in pans for five minutes and then remove and place on wire cooling racks. Prepare cream cheese frosting- Blend together 8 ounce package cream cheese and 1-1/2 sticks softened butter (don't over beat). Add 2 teaspoons vanilla and 1/4 teaspoon salt. Add 1 box of powdered sugar and blend thoroughly. Stir in pecans. Once layers are thoroughly cooled, frost.

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