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Print this Recipe    Carrot 45

Carrot Cake

1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup sugar
3/4 cup oil
2 eggs
3 cups raw carrots, grated
1 cup walnuts, chopped

Preheat oven to 350. Grease and flour 13"x9" pan.

In medium bowl, combine flour, baking soda, baking powder, and
cinnamon; set aside.

In large bowl, beat sugar and oil until light and fluffy; add eggs
and beat well; stir in flour mixture and mix well; fold in carrots
and walnuts. Pour batter into prepared pans.

Bake for 50-60 minutes or until cake springs back when touched
lightly in center; let cool completely.


Frosting

8 oz. pkg. cream cheese, softened
2 cups confectioner's sugar
4 Tbsp. butter, softened
2 tsp. vanilla

Combine cream cheese, powdered sugar, butter and vanilla; beat
until smooth. Spread over cooled cake.

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