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Moist Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Moist Carrot Cake with Cream Cheese Frosting, by , is from Carrie's Table, 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!

Carrie Sisk


3 cups shredded carrots (6-9 carrots)
1 cup vegetable oil
4 eggs
2 cups sifted flour
2 tsp baking powder
2 tsp baking soda
2 tsp salt
2 cups sugar
2 tsp cinnamon
1 cup raisins
1 cup chopped walnuts (plus extra for garnish)
For Frosting:
6 oz cream cheese, softened
cup butter, softened
2 tsp vanilla
1 box confectioners sugar

Preheat oven to 350. Mix together carrots, oil and eggs. Mix until blended. Sift together flour, powder, soda, salt, cinnamon and sugar. Add to wet ingredients. Stir in raisins and nuts. Pour into greased and floured 8 or 9" pans. Bake in oven for aprox 30min. Test with toothpick. Cool in pan for 10 min and then turn out of pan onto a cooling rack. Cool completely.
For frosting: Mix cream cheese and butter in mixer until well combined. Add vanilla and then slowly add confectioners sugar until desired consistency. Frost cooled cake and decorate with walnut halves.




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