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  • Karen Smith

    carrot cake recipe with cream cheese frosting. Now, do I have carrots? Hum. . .

  • Wan Ting Oink

    Homemade Carrot Cake! -------------- Ingredients: 2 - 4 carrots, 1/2 cup oil, 2 cups sugar, 3 eggs, 2 tsp vanilla, 2 cups flour, 2 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, 1 cup buttermilk (or 1 cup lowfat milk mixed with 2 tsp vinegar), some nuts if you like. || Instructions: Heat the oven to 350º (turn it to 325º if using a non-stick pan or a glass pan). Grease a 13x9 pan (or 2 to 3 round pans). Grate 2 - 4 carrots. Measure 2 cups of loosely-packed carrots (don't cram the carrots into the measuring cup) and set them aside. Prep your "buttermilk". If you ever have a recipe that calls for buttermilk, you can create an easy substitute by mixing 1 cup of milk with 2 tsp vinegar. Mix and let it sit while you prepare the rest of the ingredients: In a large bowl beat the oil, sugar, eggs and vanilla together until light, about two minutes. Stir together the flour, baking soda, salt and cinnamon. Add the flour mixture and the buttermilk to the creamed mixture. Beat for another two minutes. Stir in the carrots (and nuts). Pour into a 9x13 pan and Bake for 33 - 40 minutes or just until the center springs back when lightly touched. Cool on a wire rack before frosting. For a layered cake: Grease three 9-inch round cake pans. Cut three 9-inch circles of waxed paper and place in bottom of each pan. Pour evenly into the three pans. Bake at 350º for 18 - 25 minutes or just until done. Place pans on wire racks and cool for 20 minutes. ------------------------------- LITE CREAM CHEESE FROSTING (for a Layered Cake, double the recipe) || Ingredients : 4 ounces Cream Cheese (Lite Cream Cheese or Neufchatel room temperature), 1/4 cup butter (at room temperature), 1 tsp vanilla, 2 - 3 cups powdered sugar, milk. || Instructions: Cream together the cream cheese, butter and vanilla. Add the powdered sugar and enough milk to make a creamy, spreadable frosting.

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