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| CARROT CAKE | |
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CAKE: 4 eggs 1 1/4 cups vegetable oil 2 cups sugar 2 cups flour 2 tsp. baking soda 1 tsp. salt 2 tsp. cinnamon few drops vanilla (optional) 3 cups grated carrots 1/2 cups chopped pecans Beat eggs, mix with oil, then sugar. Combine dry ingredients then mix all together. Add grated carrots and pecans. Bake in three greased 8-inch cake pans or 9-inch tube pan at 350°F for about 25-30 minutes (depends on pan used) or until a toothpick inserted in center of cake comes out nearly clean. Frost with Cream Cheese Frosting. CREAM CHEESE FROSTING: 1 (1 lb.) box confectioners' sugar, sifted 1/4 lb. (1 stick) butter, softened 1 (8 oz.) pkg. cream cheese, softened 2 tsp. vanilla 1/2 cup chopped pecans Combine butter and cream cheese. Stir in sugar, add vanilla and pecans. Ice cake. Submitted by: CM | |
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recipe reviews #45778
Jeff and Jaime (Texas) says:
We just got done with the recipe above and wow !! We were astonished at the results, two things, first - we substituted baking soda for the baking powder, and second - we did not have nutmeg (still turned out great tho). Two thumbs up from us !!
#43694
Wendy (Connecticut) says:
Thank you for this recipe, had all ingredients in the house, and it turned out great :)
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