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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None

2 cups sugar
4 eggs
1 1/3 cups vegetable oil
2 cups flour
2 t baking soda
2 t baking powder
2 t cinnamon
1 lb package baby carrots chopped
1 cup pecans chopped
cream cheese frosting (see recipe at bottom)

In medium bowl sift together flour, soda, baking powder and cinnamon. Set aside. In food processor grind nuts then grind carrots. Save enough nuts in a small bowl to garnish your cake with.
Beat sugar and eggs until pale and thickened.. about 5 minutes.. add oil and continue mixing until oil disappears.. about another 2 or 3 minutes. Add in flour mixture a little at a time until gone and turn off mixer. Fold in carrots and nuts until completely mixed together.
Turn into greased and floured round or square 9in. pans or sheet cake pan. Bake 350 for 35 to 40 minutes until done. Cool and frost.
Cream cheese Frosting 8oz block cream cheese (room temperature) 1 stick butter (room temperature) 1 lb box confectionser sugar 1 t real vanilla Beat butter and cream cheese together with mixer until smooth. Add sugar a little at a time until gone. Add vanilla last and mix only until well mixed.. maybe 30 seconds.

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