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Carrot Cake Recipe

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This recipe for Carrot Cake is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c white sugar
1 ½ c Wesson Oil
4 eggs
2 c all-purpose flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 ½ c grated carrots
1 apple (I use a Gala or Red Delicious and just core and cube it. I leave the skin on it.)
½ c chopped nuts

Frosting:
2 8-oz cream cheese, softened
1 stick butter, softened
1 tsp vanilla
1 box powdered sugar

Directions:
Directions:
Mix together the sugar and oil. Add the eggs, one at a time. Measure out the flour, soda, salt, and cinnamon. Fold it into the sugar, oil, and egg mixture. Add carrots, apple, and nuts. Bake in 2 or 3 8” greased and floured cake pans. Bake at 350º for 30 to 45 minutes. (Optional: Bake in a rectangular pan.)

Frosting:
Cream the cream cheese and butter. Add the vanilla extract. Slowly add the confectioner’s sugar.
After icing the cake, you must keep it refrigerated.

 

 

 

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