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- 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
- 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
- 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
- Cream together butter and cream cheese.
- Add sugar gradually.
- Add vanilla and pecans.
- Mix well and frost cooled cake.
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