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“A delicious moist carrot cake. I adapted this recipe from the Alice Bay Cookbook; just adding a couple of items to suit my taste.”
READY IN:
1hr
SERVES:
18
YIELD:
1 9 X 13-inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, mix sugar, oil, eggs and vanilla. Sift dry ingredients together, and gradually add to wet mixture. Stir in grated carrots and nuts. Pour into a greased and lightly floured 9 X 13-inch pan or 3 9-inch round layer cake pans.
  3. Bake for 40 - 45 minutes until toothpick comes out clean. Remove from oven and cool on a wire rack. Frost with Cream Cheese Frosting.
  4. CREAM CHEESE FROSTING.
  5. 1 8-oz. package cream cheese, softened.
  6. 3/4 cup butter, softened.
  7. 1 pound confectioners' sugar.
  8. 1/2 cup chopped nuts (optional).
  9. 2 teaspoons vanilla extract.
  10. Cream butter and cream cheese. Add sugar and mix well. Add nuts and vanilla. Spread on cooled cake.

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