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Carrot Cake with Cream Cheese Icing


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Serves 12 | Prep Time 10 mins | Cook Time 50-60 mins

Why I Love This Recipe

A carrot cake you'll enjoy year 'round, not just on Easter! Cathy Russel shares her delicious recipe! Contact her by emailing [email protected] or calling 972-502-9955.


Ingredients You'll Need

Cake:
2 c. sugar
1 1/2 c. vegetable oil
4 eggs
2 c. flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
3 c. shredded carrot

Cream Cheese Icing:
2 - cream cheese, softened
½ lb butter, softened
1 lb powdered sugar
1 tsp. vanilla


Directions

Cake:
Heat oven to 350°. Spray 10-in cake pan with non-stick cooking spray.
Cream oil and sugar.
Add eggs one at a time.
Combine all dry ingredients in separate bowl. Add a little at a time while
mixing.
Fold in carrot. (be sure to squeeze out extra moisture from carrots)
Bake 50-60 minutes. Test for doneness with toothpick.
Cool completely before assembling cake.
*Convection oven: 10” round - 300°F 30 minutes


Icing:
Put all ingredients in mixing bowl.
Beat until smooth.


Assembly:
Slice cake into 3 even layers.
Fill and frost with icing.
Decorate sides of cake with chopped toasted pecans and decorate top with icing and pecan halves.


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