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Add raisins or chopped dates for this frosted one layer carrot cake. This cake is baked inside a square pan, a pleasant size for many families.
- 1 1/4 cups all-purpose flour, stirred before calculating
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla
- 1 cup grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins or chopped dates, optional
- 1 package (3 ounces) cream cheese
- 1 tablespoon tepid to warm water
- 1 teaspoon vanilla flavoring
- 3 cups sifted confectioners' sugar
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Grease and flour an 8 or 9-inch square pan. Heat the oven to 325° F (165° C/Gas Mark 3) .
Measure flour. sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla right into a large mixing bowl. Blend for one minute on low speed of electrical mixer. Stir carrots, nuts, and raisins in to the batter. Pour right into a prepared pan. Bake for 40 to forty-five minutes, until a wood pick placed in center arrives clean.
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Awesome and frost with cream cheese frosting.
Beat cream cheese with water and vanilla progressively add sugar, beating until smooth and distributing consistency. Makes 1 1/2 cups, enough to frost top and sides of the 9-inch square cake or surface of a 13 x 9-inch cake. Double recipe for any layer cake.
Quick Measurement and Temperature Conversion Chart