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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrot Cake with Cream Cheese Frosting (1989) Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting (1989) is from The Intelligencer Cookbook Recipes, 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 all purpose flour
2 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3 c finely shredded carrot (9 carrots)
4 eggs
cream cheese frosting (see below)

Cream Cheese Frosting
1 (8 oz) pkg cream cheese
1/4 c butter or margarine
2 c sifted powdered sugar
1 tsp vanilla
1/4 c chopped nuts (optional)
Directions:
Directions:
Grease and lightly flour 13X9X2" pan. Stir together flour, sugar, baking powder, baking soda, salt and cinnamon. Add carrots, oil and eggs. Mix until moistened and beat at medium speed for 2 min. Pour into pan. Bake in 325ºF oven for 50 to 60 min or until wood pick inserted in centre comes out clean. Cool. Frost with cream frosting.

Cream Cheese Frosting
Soften cream cheese and butter or margarine. Beat together until fluffy. Gradually add powdered sugar, beating until smooth. Stir in vanilla. Spread over cake. Sprinkle with nuts if desired.

 

 

 

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