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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Carrot Cake Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 lb. shredded (or finely chopped via dicer) baby carrots
4 large eggs
2 cups flour
2 tsp baking soda
2 1/2 tsp cinnamon
2 cups sugar
8 cups powdered sugar
1 1/2 tsp salt
1 Tbsp vanilla
1 1/4 cup vegetable oil
12 Tbsp unsalted butter
16 oz. cream cheese

Directions:
Directions:
Preheat oven to 325º.

Spray pans with Pam. Mix sugar, oil, and eggs. Mix in shredded/finely chopped carrots. Mix in flour, baking soda, salt, and cinnamon. Bake until it just begins to pull away from the pan (when I make this, I cut it into 1/3 and bake it for approx 45. minutes...). Frost the cake when it cools to room temperature.

Frosting

Soften butter and cream cheese, and mix until no lumps. Mix in powdered sugar and stir until smooth. Add the vanilla and stir - add a splash of milk if it seems too thick.

Personal Notes:
Personal Notes:
For best results, refrigerate at least 24 hours, then serve cold.

 

 

 

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