Carrot Cake

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Carrot Cake

(Shelly’s recipe; for Eric)

Ingredients:

  • 1 ½ cup olive oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 4 eggs
  • 2 cups flour
  • 1 ½ cups coarsely chopped pecans
  • 2 tsp baking soda
  • 1 pinch salt
  • 3 cups grated carrots (fully packed; approx. 1 ½ lb baby carrots)
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp vanilla

Icing:

  • ¼ lb butter
  • 8 ounces cream cheese
  • 1 lb powdered sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. Add oil to food processor.  Add carrots and chop coarsely.  Add eggs and vanilla and finish the grating process.
  3. In large bowl, combine all other ingredients.  Add carrot mixture and mix until well incorporated.
  4. Pour into 2 9” springform pans.  Bake at 350 for 35 minutes.
  5. Icing: mix butter and cream cheese in food processor.  Add sugar and mix until smooth.  Ice the cake when it has cooled entirely.

Needs to be refrigerated!!

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