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Denice Dade s Killer Carrot Cake

Ingredients
 

2 cup flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 1/2 tsp baking soda
2 tsp baking powder
1 1/2 cup vegetable oil *
2 cup sugar
4 eggs, slighlty beaten
2 cup raw, grated carrots
1 cup diced peaches or pineapple
1 cup chopped nuts (optional)

FROSTING

8 oz cream cheese, softened
1 lb box confectioner s sugar
1 tsp vanilla extract
12 tbsp butter/margarine




 
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Preparation
 
1. Cake: Sift together dry ingredients. Add the rest of the cake
ingredients and mix well. Pour into greased bundt or 9x13 pan and
bake at 325 degrees F for 30 mintues to 1 hour (depends on how much
liquid is in your fruit), or until cake springs back from finger when
lightly pressed on top. Cool completely prior to frosting.

2. Frosting: Cream together all frosting ingredients and spread over
cooled cake.

* To lower the fat in the recipe, I often replace 1/2 to 3/4 cup of
the oil with the juice left over from the peaches or pineapple (I use
canned). It turns out fine. I have also used lowfat cream cheese in
the frosting with success...it s just slightly less firm.

 

 
Servings: 24

 

 

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