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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Steve's Carrot Cake Recipe

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This recipe for Steve's Carrot Cake, by , is from Harbarger-Kirkpatrick-Ramirez-Slater Family Cookbook, 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!

Steve Ramirez


For the Cake:
2 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 and teaspoons cinnamon
3 cups finely shredded carrots
1 cup vegetable oil
4 eggs

For the Cream Cheese Frosting:
2 3-ounce packages of cream cheese, softened
cup butter, softened
2 teaspoons vanilla
4 cups powdered sugar, divided into 2 cups and 2

The cake:
Grease and lightly flour 2. 9-inch round cake pans. Set aside
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and cinnamon.
Add carrots, oil and eggs. Mix until combined.
Pour batter evenly into pans.
Bake at 350 degrees for 30 minutes.
Cool for 10 minutes. Remove from pans and place on wire racks. Cool completely before frosting.

Beat together cream cheese, butter, vanilla and 2 cups of the powdered sugar. Gradually beat in the rest of the powdered sugar, SIFTING it as you are adding it.
Spread frosting on the cake.




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