Carrot Cake

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Carrot Cake

by 15  people


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Ingredients
    Cake:
    • 2 1/2  cups 
      all-purpose flour
    • 1   cup 
      chopped pecans
    • 1   tablespoon 
      Argo® Baking Powder
    • 1/2  teaspoon 
      salt
    • 2   teaspoons 
      Spice Islands® Saigon Cinnamon
    • 1/2  teaspoon 
      Spice Islands Ground Nutmeg
    • 3   
      eggs
    • 3/4  cup 
      Mazola® Vegetable Plus! Oil
    • 3/4  cup 
      sugar
    • 3/4  cup 
      brown sugar
    • 1/2  cup 
      applesauce
    • 1   teaspoon 
      Spice Islands Pure Vanilla Extract
    • 3   cups 
      shredded carrots
    Frosting:
    • 1  8  ounce package 
      cream cheese, softened
    • 1 1/2  cups 
      powdered sugar
    • 2   tablespoons 
      butter, softened
    • 1/2  teaspoon 
      Spice Islands Pure Vanilla Extract
    Directions
    1.
    PREHEAT oven to 350 degrees F. Grease two 9-inch round cake pans OR a 13x9-inch baking pan.
    2.
    MIX flour, pecans, baking powder, cinnamon, nutmeg and salt in a medium mixing bowl. Stir well and set aside. Whisk together eggs, oil, sugars, applesauce and vanilla. Stir in carrots until well blended. Add carrot mixture to flour mixture and stir with a spatula until combined.
    3.
    POUR batter into prepared baking pan(s). Bake 20 to 25 minutes if using the round pans OR 30 to 35 minutes in the larger pan, or until wooden pick inserted in center comes out clean. Cool round cakes in pan for 10 minutes then turn out on wire rack to cool completely.
    4.
    BEAT frosting ingredients together until very smooth; spread onto cooled cake. For layer cake, place one cake on cake plate, spread frosting onto surface and sides. Top with second layer and repeat. Smooth frosting over sides of cake where layers meet. Sprinkle cake top with additional chopped pecans, if desired. Serve immediately or cover and refrigerate.
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