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Friday, December 1, 2017

Carrot Cake (Diana)

Ingredients

4 cups (2 lbs.) of packed carrots-
4 eggs
2 cups sugar
2 cups oil
2 tsp. baking powder
2 tsp. baking soda
1 – 1/tsp. salt
2 tsp. cinnamon
2 cups flour
1-cup nuts (optional)
1 cups raisins (optional)

For Lemon Glaze:
Lemon glaze
Lemon- squeeze
Confectionary sugar-about 1- ½ cups

For cream cheese frosting(Optional):
1-cup confectionary sugar
½ butter
8 0z. Cream cheese
2-3 tsp. vanilla

Directions

350 F for 1 hour
Greased Tube pan or 13 x 9 pan

-Grate 4 cups (2 lbs.) of packed carrots- I grate in the food processor

Beat (in order) to mixer
Mix first 3 ingredients well:
4 eggs
2 cups sugar
2 cups oil

Add to quickly into wet ingredients
2 tsp. baking powder
2 tsp. baking soda
1 – 1/tsp. salt
2 tsp. cinnamon
2 cups flour
1-cup nuts (optional)
1 cups raisins (optional)

============
Icing options
============

Lemon glaze
Lemon- squeeze
Confectionary sugar-about 1- ½ cups

Using a glass 2 cup measuring cup with a spout
-Add sugar and then lemon juice-heat in microwave(the starch in the sugar will thicken the mixture as it cools)

Cream Cheese Frosting
Mix in food processor:
1-cup confectionary sugar
½ butter
8 0z. Cream cheese
2-3 tsp. vanilla

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