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"Hunger is the best sauce in the world."--Cervantes

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Bubba and Nana's Best Recipes , 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!



3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon salt
4 eggs
1/2 cups vegetable oil
2 cups sugar
1 pound carrots, peeled and shredded
3/4 cup chopped pecans or walnuts

1 (3-ounce) package cream cheese
1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla

Mix flour, baking powder, soda, cinnamon, ginger and salt. Beat eggs, oil, and sugar in large bowl. Stir in carrots. Stir in flour mixture and nuts. Pour into greased 13 x 9 inch baking pan. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Let cake cool.

Cream Cheese frosting: In small mixer bowl soften one 3-ounce package cream cheese and 1/4 cup butter. Beat together cheese and butter until mixture is fluffy. Slowly beat in 2 cups sifted powdered sugar until smooth. Stir in 1 teaspoon vanilla. When cake has cooled, spread frosting on top.

Cover with foil to pack, or cut into squares and pack in plastic container.




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