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Print this Recipe    Carrot 48

Carrot Cake

1 cup oil
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
4 eggs
2 cups whole wheat flour
1/3 cup dry skim milk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
3 cups carrots, shredded
1 cup chopped walnuts, optional

In large bowl, blend oil and sugars on low until well mixed. Add
vanilla. Beat in eggs, one at a time, blending well after each
addition. Stir together dry ingredients and add to egg mixture
until well blended. Stir in walnuts and carrots by hand. Pour batter
into well greased and floured 10" tube pan or fluted pan. Bake at
350F for 50-60 minutes. Cool in pan, then top with powdered sugar
or frosting of your choice.

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