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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Desserts, Cakes 10 Servings

INGREDIENTS

1 1/4 c Oil
1 2/3 c Sugar
2 c All-purpose flour
2 ts Baking powder
1 ts Salt
1 ts Cinnamon
3 lg Eggs
2 md Carrots, grated
1 c Chopped pecans
1/2 c Unsalted butter, softened
1 1/2 c Powdered sugar
12 oz Cream cheese

INSTRUCTIONS

CARROT CAKE
CREAM-CHEESE FROSTING
Preheat oven to 350 degrees.  Grease and flour a Bundt cake pan.
Combine
oil and sugar in a large mixing bowl and beat well.  Sift together
flour,
baking powder, salt and cinnamon.  Slowly add dry ingredients to the
oil-sugar mixture, blending well.  Add eggs, one at a time, mixing well
after each addition.  Stir in carrots and pecans.  Pour into prepared
cake
pan and bake for 45 to 50 minutes, or until a toothpick inserted in the
center comes out clean. Cool before frosting.
Frosting:  In a medium mixing bowl, cream together butter and powdered
sugar.  Add cream cheese and mix until perfectly smooth.
From Hyatt Regency, Scottsdale, Arizona.
(c) The Arizona Republic (6/5/96).
Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A.,
scooter@xmission.com.
Posted to MM-Recipes Digest V3 #182
Date: Mon, 01 Jul 1996 15:52:59 -0700
From: scooter <scooter@xmission.com>

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