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18 Carrot Snack Cake


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Member since 2008

Serves 9 | Prep Time | Cook Time 40-45 minutes

Ingredients

1 1/4 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup oil
2 eggs
1/2 cup raisins
2 teaspoons vanilla
1 cup grated carrots (about 18 mini carrots)
1 cup chopped nuts

Frosting (optional)

3 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon grated lemon peel
1 cup powdered sugar
1 teaspoon vanilla
1 to 2 teaspoons lemon juice


Preheat oven to 325 degrees F.; grease an 8" or 9" square pan.


Measure ingredients, in order, into a large mixing bowl. Blend 1 minute at low; 2 minutes at medium.


Bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean. Cool completely and frost if desired.


For frosting, combine cream cheese, lemon peel and butter in a small bowl. Cream with hand mixer until thoroughly blended. Add powdered sugar, vanilla and 1 teaspoon juice and continue to beat until smooth and creamy, adding more juice if needed.


Pairs Well With


Notes

Need just a little cake? Here, I adapted an old recipe for carrot cake to make just an 8" sized cake. I actually counted out 18 mini carrots, just so I could call it an 18 carrot cake!

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