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    Spiced Carrot Cake


    Source of Recipe


    Virgie Hinson Pritchard


    List of Ingredients


    • 2 cups flour, all-purpose
    • 2 teaspoons cinnamon, ground
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 2 cups sugar
    • 1 cup salad oil
    • 4 eggs
    • 2 cups carrots, finely shredded
    • 2 cups pecans, chopped, divided
    • (1) 8 ounce package cream cheese, softened
    • (1) 1 pound package confectioners sugar
    • 1-1/2 teaspoons vanilla extract


    Instructions


    1. Sift together flour, cinnamon, baking powder and salt
    2. In a large bowl, with electric mixer, beat sugar and salad oil for 2 minutes
    3. Beat in eggs, one at a time, beating thoroughly after each addition
    4. Add flour mixture, beating just until blended. Mix in carrots and 2 cups of the pecans
    5. Pour batter into 2 greased, waxed, paper-lined 9-inch layer cake pans. Bake in preheated 350 degree oven for 35-40 minutes (or until cake tester inserted into center comes out clean)
    6. Let cakes cool in pans on racks for 10 minutes. Remove from pans to racks, cool thoroughly

    RECIPE CONTINUES

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