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Carrot Cake
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Recipe Information
Audreanna Walters

  • 2 cups (475 ml) sifted flour
  • 1-3/4 cups (425 ml) sugar
  • 2 tsp (10 ml). baking soda
  • 2 tsp (10 ml) baking powder
  • 1 tsp (5 ml). salt
  • 2 tsp (10 ml). cinnamon
  • 1 cup (225 ml) vegetable oil
  • 4 eggs
  • 2 jars of junior baby food carrots
  • 2 cups (475 ml) chopped pecans
  • Frosting:
  • 1 stick margarine or butter
  • 8 oz (224 grm). cream cheese
  • 1 box powdered sugar
  • 1 tsp (5 ml). vanilla
  • 1/2 cup (125 ml) chopped pecans
  • Cake:
  • Sift together dry ingredients.
  • Blend in oil and eggs.
  • Fold in carrots and pecans.
  • Bake 25-30 minutes at 350 degrees (175 C.) in 9 inch layer cake pans
  • Frosting:
  • Cream together butter and cream cheese.
  • Add sugar gradually.
  • Add vanilla and pecans.
  • Mix well and frost cooled cake.

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