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Print this Recipe    Carrot 65

Best Carrot Cake

2 cups plain flour
2 cups sugar
1 cup chopped walnuts
3 cups shredded carrots
1 cup oil
4 eggs
2 tsp bicarb soda
2 tsp cinnamon
1 tsp salt

Preheat oven to 350 F.

Beat eggs and oil. Add sifted dry ingredients, carrots and nuts.
Mix well. Pour into greased and lined 9 by 13 inch pan. Bake for
1 hour. I find I always need to cook it for about 20-30 minutes
more because I use a large square tin. Just use the old skewer
trick to check if cooked.

Cream cheese frosting: Beat together 1/4 cup unsalted butter,
softened and 250g cream cheese until pale. Add 1/2 lb icing sugar
and a little vanilla.

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