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Carrot Cake
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Recipe Information
Teresa Martinez

  • Cake:
  • 1-1/2 cups (350 ml) oil
  • 2 cups (475 ml) granulated sugar
  • 4 eggs
  • 2 cups (475 ml) flour
  • 2 tsp (10 ml) baking powder
  • 1 tsp (5 ml) salt
  • 2 tsp (10 ml) cinnamon
  • 3 cups (700 ml) grated carrots
  • 1 cup (225 ml) pecans
  • Frosting:
  • 1 six ounce package cream cheese
  • 1/2 stick butter
  • 1 six ounce package confectioners' sugar
  • Combine oil and sugar together.
  • Add eggs one at a time, beating after each.
  • Sift together flour, baking powder, salt, cinnamon and add to eggs.
  • Fold in carrots and nuts.
  • Grease and flour three 9 inch cake pans.
  • Pour in batter.
  • Bake at 350 degrees (175 C.) for 40 minutes.
  • Frosting:
  • Beat frosting ingredients.
  • Frost the cake.
Passed down through three generations to me. This has always been my favorite cake that my mom baked while I was growing up.

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