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Print this Recipe    Carrot 53

ORANGE CARROT CAKE

2 cup whole wheat flour
1 cup brown sugar
1 cup white sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. nutmeg
1 tsp. salt
1 1/4 cup vegetable oil
9 oz. frozen unsweetened concentrated orange juice
4 eggs
2 1/2 cup grated raw carrots
1/2 cup chopped nuts

Sift together the dry ingredients. Add the oil and orange juice
and mix well. Add the eggs and beat the mixture well. Stir in
the carrots and nuts. Bake at 350 F for 1 hour or until done.

[When I make this cake, I bake it in 3 layers and ice it with cream
cheese frosting. The following recipe is from the same cookbook.
The 3-layer cake needs almost 2 recipes of frosting.]


CREAM CHEESE FROSTING

8 oz. white cream cheese
8 Tbsp. margarine
1 lb. icing sugar
2 tsp. vanilla extract

Cream together the cheese and margarine, then add the sugar and
vanilla and stir until it is creamy.

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