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Carrot Cake with
Cream Cheese Frosting
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Submitted By: Mary Kolling (Robbie's mom)
Prep. Time: 1:00
Serves: 18

2 cups granulated sugar
2 cups all-purpose flour
1 1/2 cups vegetable oil
4 eggs
2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
4 cups shredded carrot
8 oz. cream cheese - softened
1/2 cup butter OR margarine - softened
2 Tbls. vanilla extract
4 cups powdered sugar

Ingredients at Firehouse Pantry

-Beat together sugar, flour, oil, eggs, cinnamon, baking soda, and salt.
-Stir in carrots.
-Pour into a greased 13" X 9" X 2" cake pan.
-Bake in a 350 degree oven for 35 minutes, or until a toothpick inserted in center comes out clean.
-Beat together cream cheese, butter, and vanilla.
-Gradually beat in powdered sugar and continue beating until smooth.
-Spread icing over cooled cake. If icing is too thick to spread, add small amounts of milk until desired consistency.

Other Carrot Cake recipes on this site:

(1) Visitor Comment:

  • it needs some fooling around with but I Gave it A 5*****

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