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Carrot Cake (Cathy Deaubl)

Author/Submitted by: Cathy Deaubl <cdeaubl@DCONCEPTS.COM>
Servings: 1
Categories: Cakes / Desserts

2  cups  Flour
1 1/2  cups  Vegetable oil
2  cups  Sugar
4    Eggs
1 1/2  teaspoons  Baking soda
2  teaspoons  Cinnamon
1/2  teaspoon  Allspice
1/4  teaspoon  Salt
3  cups  Carrot, grated
1/2  cup  Nuts

1/4  pound  Margarine
8  ounces  Cream cheese
1  pound  Powdered sugar
2  teaspoons  Vanilla

Mix all cake ingredients until well combined, pour into a prepared 9x13 pan and bake at 350 for 45 minutes. Combine frosting ingredients and spread over cooled cake.

Of course, you could leave out most of the oil and replace it with applesauce and use fat-free cream cheese to make it more health conscious. In fact, that is my preference nowadays. But this recipe is from a Junior Dental Auxiliary from waaaaaaaay back before it was fashionable to cook healthy. Makes my arteries harden just to read it now.

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