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Measurements

Best Ever Carrot Cake

Yield: 12 Servings

Cake
2 c Sugar
2 c Flour
3 c Finely grated carrot
2 t Baking soda
1 1/4 c Vegetable oil
4 Eggs
2 t Cinnamon
Pinch of salt
2 t Vanilla
1 1/2 c Raisins

Icing
4 oz Cream cheese
1/4 c Butter
1/2 lb Icing sugar (more if needed)
1/2 t Vanilla
1/2 t Orange juice
1 c Finely chopped pecans

This recipe is made by my mum regularly. She does it a little differently from the original recipe. The original calls for double the icing I've included in the ingredients. The original is a layer cake, made in 2 8" x 8" baking pans. My mum makes it in 1 8" pan and when it is done and cooled, she cuts it in half and only ices the top. So it is more like 2 carrot loaves. This recipe freezes very well (already iced) and thaws extremely fast, so it's perfect for last minute guests. Mix dry ingredients together. Blend in oil, add eggs and carrots, then vanilla. Blend well and bake in an 8" x 8" baking pan at 350F for 1 1/4 hours or until done. (If you want to stick to the original recipe, bake in 2 8" layer pans for about 35 min. and then make double the amount of icing.)
For the Icing:
Blend cheese and butter, slowly add sugar, vanilla, orange juice and nuts. Ice only after cake is completely cold.
Source: Food that Really Schmecks


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