Carrot Cake

Carrot Cake
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Category: desserts


Yields 10 servings

For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
3 cups grated carrots
1 cup coarsely chopped walnuts
1 cup shredded coconut (sweetened or unsweetened) (I did not use this)
½ cup moist, plump raisins (dark or golden) (I did not use this)
2 cups sugar
1 cup canola oil (I used 1/2 cup oil and 1/2 cup unsweetened applesauce)
4 large eggs

For the frosting:
8 ounces cream cheese, room temperature
1 stick ( 8 tablespoons) unsalted butter, at room temperature
1 pound or 3 and ¾ cups confectioners’ sugar, sifted
1 tablespoon fresh lemon juice or ½ teaspoon lemon extract
½ cup shredded coconut (optional)
Finely chopped toasted walnuts and/or toasted shredded coconut (optional)


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Added 8 years ago by:
Shelby Ruttan Shelby Ruttan
     78 recipes
13 people cheffed this recipe
Charlitte YocumLorrie SepulvedaDaNette FranklinRacheal McAvoy MastersMary ArmstrongSharon GormanStephanie Brooks HawkinsThe Dinner PagesDizzy Busy & HungryStephanie PassAnyonita NibblesLife Tastes GoodShelby Ruttan
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