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Carrot Cake

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“This is my FAVORITE Carrot Cake recipe. It is so versatile... the same recipe can be used to make a sheet cake, a 2-layer cake or 24 cupcakes. The frosting pipes perfectly, so is ideal if a decorated cake is needed. The recipe can be easily halved to make a smaller cake. And it is an extremely moist cake.”
READY IN:
1hr 10mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
  3. Mix dry ingredients together.
  4. Add oil, blend well.
  5. Add eggs one at a time.
  6. Blend after each.
  7. Add carrots and blend.
  8. Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
  9. Remove from oven, cool and frost.
  10. To prepare the icing: Soften Margarine and cream cheese.
  11. Mix well.
  12. Add sugar and vanilla.

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