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Carrot Cake With Cream Cheese Icing Recipe

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This recipe for Carrot Cake With Cream Cheese Icing, by , is from Cookin' With June Bug, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Vilcone


Cake Batter:
2 C. all purpose flour
2 C white sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 C. vegetable oil
3 C. grated raw carrots
4 large eggs, separated and beaten separately
1 C chopped walnuts (optional)
Raisins (optional)

Mix dry ingredients in bowl with whisk. Add oil and beaten egg yolks, beat with electric mixer. Add carrots, nuts and raisins and stir to blend well. Beat egg whites until stiff and fold gently into cake batter. Put batter in 3 greased and floured round cake pans and bake at 350 for 30 to 40 mins. Check for doneness with toothpick. Cool on wire racks.

Cream Cheese Icing:
1/2 C butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 lb. box of confectioner's sugar
1 tsp. vanilla extract
Beat butter and cream cheese until fluffy, add powdered sugar gradually, beating well after each addition. Add vanilla and ice cakes.

Personal Notes:
Personal Notes:
This is Linda's original recipe from 7th grade health class -- we had a 6 week period devoted to cooking since we didn't have Home Ec. at E.P. Jr. High. It is a truly great and moist and delicious carrot cake, probably better than Publix Carrot Cake so famous in our family. Makes a beautiful 3 layer torte, perfect for showing off to dinner guests.




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