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Print this Recipe    Carrot 26

Carrot Cake
Yield: 12 servings

2 1/2 c flour
2 tb baking soda
1/4 ts salt
2 ts cinnamon
1 c brown sugar
1 c sugar
1 1/2 c butter, softened
3 lg eggs
2 ts vanilla
3 c carrots, grated
1/2 c pineapple, crushed & drained
1 c raisins
1 c walnuts, chopped

16 oz cream cheese, softened
1/2 c butter, softened
1 tb lemon juice
2 ts vanilla
3 c confectioners' sugar

Preheat oven to 350F. Grease and flour two 9-inch cake pans. In
a large bowl stir together flour, baking soda, salt, cinnamon and
sugars. Add butter, one egg and vanilla; blend with electric mixer
on low speed. Increase speed to medium and beat for 2 minutes.
Scrape down sides of bowl. And remaining eggs, one at a time,
beating 30 seconds after each addition. Add carrots, pineapple,
raisins and walnuts. Blend on low until thoroughly combined. Pour
batter into prepared pans and smooth the surface with a rubber
spatula. Bake in center of oven for 60-70 minutes. Toothpick
inserted into center should come out clean. Cool in pans for 10
minutes. Then invert cakes on rack and cool to room temperature.

In a medium bowl with electric mixer on medium speed, beat cream
cheese and butter until smooth add lemon juice and vanilla; beat
until combined. Add sugar gradually, mixing on low until smooth.

Place one layer on a cake platter, and with a metal spatula spread
icing over the top to form a thin filling. Place second layer over
the first, rounded side up. Coat the top and sides of the cake
evenly with remaining icing. Refrigerate 1 hour to set icing.


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