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Carrot Cake


  • 2 eggs
  • 1 cup sugar
  • 3/4 cup oil
  • salt
  • 1 cup flour
  • 1 1/2 tsp. cinnamon
  • 1 tsp. soda
  • 2 Tbsp. vanilla
  • 1 1/2 cup carrots, grated
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  • 1 package cream cheese, softened (3oz.)
  • 1/2 stick margarine, softened
  • 2 cup confectioners' sugar
  • 1 cup chopped nuts


Combine first 3 ingredients in bowl, mixing well. Blend 1/2 tsp. salt and dry ingredients together in bowl. Add to egg mixture, stirring to combine thoroughly. Fold in 1 Tbsp. vanilla and carrots. Pour into greased square baking pan.

Bake at 325 degrees F for 30 minutes. Beat 1 Tbsp. vanilla, remaining ingredients except nuts and pinch of salt in mixing bowl on high speed until light and fluffy. Add nuts and frost cooled cake.

By Robin from Washington, IA


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