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I discovered this recipe our second autumn here after I’d had a summer to plant a garden.  Suffice it to say that we had a bumper carrot crop and needed to find some recipes to use all of those delicious little roots.  What better way to get in some vegetables via cake?  After a little tweaking, here’s a flavorful carrot cake with a rich cream cheese frosting.

Here’s what you’ll need:

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2 eggs
1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups grated carrots

Preheat oven to 350F.  Grease a 9×9 inch pan with cooking spray or shortening and flour.  Beat together eggs, oil, sugar and vanilla.  Mix in flour, baking soda, baking powder, salt and cinnamon.  Fold in carrots.  Pour into prepared pan.  Bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
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For the frosting:


1/4 cup butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

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Blend all of the frosting ingredients until smooth and creamy.  It should be thick–if it’s watery, add a little more powdered sugar.  Frost evenly on cooled cake.

***If you enjoy nuts with your carrot cake, add a half a cup of chopped pecans to the cake mix and/or a half cup chopped pecans to the frosting***

ALSO

***If you have a larger group to feed, double the recipe and bake in a 9×13 inch pan  for 40 to 50 minutes***

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