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Carrot Cake

April 7, 2010

I just love the texture of cakes but especially cakes packed full of goodies.  This cake is so moist it will melt in your mouth.  Also carrots are very good for you so you might  be able to count this as a vegetable dish!

Carrot Cake

2 cup sugar

1 cup oil (I use canola)

4 beaten eggs

3 cups grated carrots

1 cup white flour

1 cup wheat flour

1/4 cup flax meal

1 tsp. salt

2 tsp. baking soda

2 tsp. cinnamon

1/2 cup coconut

1/2 cup roasted chopped walnuts

In large mixing bowl combine sugar, oil and eggs and mix well.  Add grated carrots.   In a medium mixing bowl mix all dry ingredients  Slowly add dry ingredients to wet and mix until moistened.  Ad nuts and coconut and mix.  Bake in 2 9 in. round pans at 400 degrees for 20 to 30 min, or until tests done.  After 10-12 min. of cooling time turn over onto cooling rack.

After cooling make cream cheese frosting and frost.

Cream Cheese Frosting

1 stick of butter

4 oz.  cream cheese at room temp.

3 to 4 cups of confectioners sugar

1 T. water

Inn large mixing bowl beat butter and cream cheese until smooth.  Add sugar and water beat at low until the sugar won’t fly then turn on high and beat for 2 min. until very creamy.


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From → Cakes, Recipes

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