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The Best Ever Carrot Cake

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“This wonderful Carrot Cake recipe was given to me by my best friend Barb in 1976. I have made it many, many times since, and each time I celebrate our now 33 years of friendship. (also makes 1 9x13 pan)”
READY IN:
1hr 30mins
YIELD:
2 loaf pans
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour, baking powder, baking soda, salt and cinnamon together.
  2. Combine oil and sugar in a very large mixing bowl, then beat thoroughly with electric mixer.
  3. Add eggs, one at a time, beating well after each addition.
  4. Sift flour mixture into egg mixture and beat thoroughly.
  5. Stir in remaining ingredients.
  6. Spread batter evenly into a well greased and floured 9 x 13 pan, or 2 loaf pans.
  7. Bake in preheated oven.
  8. Cream Cheese frosting: Combine ingredients and beat in a little milk if needed.
  9. Spread onto cooled cake.

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