COVER MOUNTAIN CARROT CAKE (WITH CREAM CHEESE FROSTING)

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Cover Mountain Carrot Cake (with cream cheese frosting) image

This recipe is from the "Colorado Cache Cookbook" that I recieved from Laudee C in my food swap package. This is such a great recipe and I just had to share it! Thank you Laudee for this awesome cookbook!

Provided by Pamela

Categories     Breads

Time 1h10m

Yield 12-20 serving(s)

Number Of Ingredients 16

1 1/2 cups vegetable oil
1 1/2 cups white sugar
4 eggs, beaten
3 cups grated carrots
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons allspice (I also added 1 tsp ground cloves and 1 tsp mace)
1 cup chopped pecans
1 cup raisins
1 teaspoon vanilla
1/2 cup margarine
1 (8 ounce) package cream cheese
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Cream oil and sugar together.
  • Add eggs and carrots.
  • Add dry ingredients, a small amount at a time.
  • When well blended, add nuts, raisins, and vanilla.
  • Pour into greased 10 x 14 inch pan and bake at 325 for 1 hour.
  • Cool slightly before frosting.
  • For frosting: Combine all together and blend well.
  • Spread on slightly cooled cake.

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