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Carrot Cake
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Serves/Makes:3 layers

  • 2 cups (475 ml) sugar
  • 2 cups (475 ml) plain flour
  • 3 tsp (15 ml) cinnamon
  • 2 tsp (10 ml) baking soda
  • 1 tsp (5 ml) salt
  • 1-1/2 cups (350 ml) Crisco vegetable oil
  • 4 eggs
  • 3 cups (700 ml) grated carrots
  • 1 stick margarine
  • 1 8 oz (224 grm). package Philadelphia cream cheese
  • 1 lb (.5 kg). box powdered sugar
  • 1 cup (225 ml) pecans
  • 1 tsp (5 ml) vanilla
  • 1 cup (225 ml) raisins
  • Preheat oven to 350 degrees (175 C.).
  • In a large bowl mix sugar, flour, cinnamon, baking soda, and salt.
  • Mix well while dry.
  • Add 1-1/2 cups (350 ml) Crisco oil.
  • Beat in 4 eggs.
  • Add grated carrots;stir well to combine.
  • Pour into 3 prepared 8" cake pans.
  • Bake for 30-35 minutes.
  • Frosting:
  • Mix together margarine, cream cheese, vanilla, and powdered sugar until smooth.
  • Stir in pecans and raisins.
  • Spread frosting on bottom of cake plate.
  • Place 1 cake layer on top.
  • Spread frosting on top of cake layer.
  • Continue this procedure for the second and third layer and put frosting on the sides.
  • ENJOY!!

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