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Carrot Cake with Cream Cheese Frosting
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Rating: 5/5 (8 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 780
% Daily Value**
Total Fat 54g
Saturated Fat 27g
Unsaturated Fat 6g
Cholesterol 144mg
Sodium 842mg
Total Carbohydrate 66g
Dietary Fiber 2g
Sugars 43g
Protein 11g
Vitamin A  96%Vitamin C  3%
Calcium  8%Iron  7%
Potassium  7%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Cake with Cream Cheese Frosting

Date Added: July 29, 2018


1 Teaspoon Vanilla
1/2 Cup Butter softened
1 Tablespoon Cinnamon
1 Package Confectionery Sugar
2 Teaspoons Baking Soda
2 Cups Flour
4 Eggs beaten
1 Teaspoon Salt coarse
1 1/2 Cups Vegetable Oil
8 Ounces Cream Cheese softened
2 Cups Sugar
1 Pound Carrot peeled, grated
3/4 Cup Walnut or pecans chpd
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1. Cake: Mix oil and sugar in large bowl with an electric mixer.

2. Add eggs and beat until thick and lemon colored.

3. Sift together flour, cinnamon, soda, and salt 3 times.

4. Add to creamed mixture and mix well. Stir in carrots and nuts.

5. Pour into greased and floured 9 x 11inch pan.

6. Bake 350 F, 30-40 minutes until toothpick inserted comes out clean.

7. Cool. Frost. Frosting: Cream together cream cheese and butter.

8. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth.

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Dietary Notes:
This recipe is high in Vitamin A with 96% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Cheese, Walnuts, Natural Sweeteners allergies.
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