Table of Contents
In a large bowl, combine sugar and oil. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix the remaining 2 1/2 cups flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in.
If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it. Here’s an old-fashioned carrot cake that’s got more carrots than spice.
Combine the baking powder, baking soda, cinnamon, salt and remaining flour, gradually add to sugar mixture, beating until smooth batter will be stiff. Fold in carrots and fruit mixture and spoon into a greased and floured 10′ tube pan. Bake at 350° for 1 hour and 20 minutes or until a toothpick comes out clean.
Carrot cake cheesecake, a cake with 1 layer carrot cake and 1 layer cheesecake, is topped with almond frosting for a festive and decadent dessert. This cream cheese frosting is perfecting for icing pumpkin bread, carrot cake, chocolate cake, and cookies.
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