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Honey Carrot Cake

2 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 C oil
4 eggs
1 1/2 C honey
1 tsp vanilla
3 C grated carrots
1/2 C chopped pecans or walnuts

Mix together flour, baking powder, soda, cinnamon and salt. Add
oil and mix thoroughly. Add eggs one at a time, beating thoroughly
after each addition.

Add honey and vanilla and mix thoroughly: Blend in carrots and

Pour into greased 9x13-inch baking pan. Bake at 350 F for 1 hour.

Basic cream cheese frosting (will frost 2 9-inch round layers)

1/4 pound butter, softened
1/2 pound cream cheese, softened
1 pound powdered sugar
1 tsp vanilla
1/4 tsp salt
3 to 4 tablespoons milk
1 C chopped, toasted pecans or walnuts (optional)

Beat butter and cream cheese until fluffy. Blend in vanilla and
salt. Gradually add powdered sugar, beating until smooth and
creamy. Gradually beat in milk, if necessary, until proper spreading
consistency is obtained. Blend in nuts, if desired, or sprinkle
them on top of the cake after you have frosted it.


Omit the salt and use unsalted (sweet) butter.

Add more vanilla. Try 1 Tbl, rather than 1 tsp. Then add or
subtract based on taste.

Change the ratio of cream cheese to butter (2:1 in the above recipe).
I have seen ratios as low as 4:3. There is no upper bound on the
ratio, as I have seen recipes which use no butter at all. Just
cream cheese, vanilla and powdered sugar.

Replace half of the vanilla extract with almond extract, walnut
extract, or banana extract.

Rather than using milk to thin the frosting, use 1/4 C (melted)
frozen orange juice and/or lemonade concentrate.

1/4 C maraschino cherry juice. Stir in 1/4 C minced maraschino

Replace all or part of the nuts with toasted coconut flakes.

Replace 1/2 C powdered sugar with 1/2 C firmly packed brown sugar.
Melt the brown sugar with all of the butter and a little milk.
Cool. Then beat in the cream cheese and the rest of the ingredients
(remember to remove 1/2 C of the powdered sugar).


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