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Wild Raves Carrot Cake

Ingredients:

2 c. plain unsifted flour
2 c. sugar
1 1/2 c. Wesson oil
3 tsp. vanilla
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
A good dash of nutmeg and allspice
4 eggs
3 c. grated carrots (one pound)

FROSTING AND FILLING OF THE CARROT CAKE:

8 oz. cream cheese
1 stick butter (not diet)
1 box powdered sugar
1 tbsp. vanilla
1 c. chopped pecans


Preparation:

Mix the sugar and oil and beat well. Add the eggs one at a time and beat well after each is added. Mix the dry ingredients together and gradually add to the wet mix. Mix well.

Add the carrots but mix by hand. Grease the sides and bottoms then line the bottom of the pans with wax paper and then grease the wax paper of three 9 inch pans.

Pour in the batter and bake 350 degrees for 30 to 40 minutes. Cool in the pans before trying to remove.

Cream the butter and cheese; add the sugar and vanilla. Stir in the nuts. This will frost the top, sides and between the layers of the three layers. This cake is worth the effort!













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