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“Mossey River community cookbook,. This carrot cake is a little different as it calls for orange juice, as does the icing.”
READY IN:
1hr 55mins
SERVES:
14
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Grease and flour 9x13 inch pan or bundt pan.
  3. Stir dry ingredients in a large mixing bowl.
  4. Combine eggs,oil, vanilla and orange juice, beating at low speed.
  5. Add this mixture to the dry ingredients, and beat at medium speed for 3 minutes.
  6. Stir in walnuts and carrots.
  7. Pour into pan.
  8. Bake for 1-1/4 to 1-1/2 hrs or until toothpick inserted in center comes out clean.
  9. Cool on rack and spread with icing.
  10. Both cake and icing may be frozen.

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