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Scratch Carrot Cake


2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 1/2 c. vegetable oil
2 c. granulated sugar
1 tsp. vanilla
4 eggs
3 c. carrots, finely shredded


1 (8 oz.) cream cheese, softened
1 lb. confectioners' powdered sugar
1 stick butter, softened
1 tsp. vanilla
1 c. shredded coconut (optional)


Combine flour, baking powder, baking soda, salt and cinnamon in a bowl. Combine in a second bowl the oil, sugar, and vanilla and blend. Add eggs to second bowl, one at a time, and mix well. Quickly mix in the carrots and pour this over the flour mixture and combine everything GENTLY.

Pour into an oiled 9x13 inch pan and bake for approximately 45-55 minutes or until the top springs back when touched and it begins to shrink away from the sides of the pan. Cool completely before frosting.

FROSTING: Mix cream cheese and butter until blended. Gradually add confectioners' sugar, then vanilla and salt and coconut. Beat well and spread over cooled cake. Must be refrigerated until served. Can be frozen too.

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