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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Anne Marie's 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!

Anne McGarvey



-All Purpose Flour - 2 Cups
-Baking Soda - 2 Teaspoons
-Salt - Teaspoon
-Cinnamon - 1 Tablespoon
-Ground Ginger - Teaspoon
-Cloves - Teaspoon
-Eggs - 4
-Applesauce - Cup
-Vegetable Oil - Cup
-White Granulated Sugar - 1 Cup
-Brown Sugar - 1 Cup Firmly Packed
-Vanilla - 1 Teaspoon
-Grated Carrots - 3 Cups

1. Preheat oven to 350F.
2. Grate your carrots if not already done and set aside.
3. Prepare your baking pans (2 8x8) by spraying with a non-stick baking spray
4. Place flour into small bowl and add baking soda, salt, cinnamon
5. Whisk dry ingredients and set aside
6. Add eggs, applesauce, vegetable oil, sugar, and vanilla to a large mixing bowl
7. Beat wet ingredients till well combined
8. Add dry ingredients to the wet ingredients in the mixing bowl
9. Mix ingredients till combined.
10. Add carrots
11. Stir mixture
12. Pour the batter into the pans and spread evenly
13. Place pans in oven and bake for 30-35 minutes
14. Remove from oven and allow to cool
15. Decorate with frosting


-Softened Butter - 1/2 Cup
-Softened Cream Cheese - 8 Ounces
-Vanilla - 1 Teaspoon
-Powdered Sugar - 3 1/2 Cups
-Milk - Start with 1 Tablespoon but add as needed

1. Combine butter, cream cheese, and vanilla in a medium mixing bowl and mix until smooth
2. Add powdered sugar
3. Mix until smooth and creamy
4. Add milk
5. Frost cool cake

Personal Notes:
Personal Notes:
I love making this super moist cake for Easter!




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