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Carrot Cake with Cream Cheese Icing

Carrot Cake

Cake:

1 1/2 cups sugar

1 cup oil

3 eggs

2 cups flour

2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

Splash vanilla

Pinch salt

3 cups shredded carrots

Cream Cheese Icing:

8 oz cream cheese, softened

4 oz unsalted butter, softened

1 lb powdered sugar

Splash vanilla

Directions:

In a large bowl, mix together all cake ingredients. Mix until well combined. Pour into two 8" grease cake pans. Bake 350 degrees for 30 minutes or until toothpick comes out cleans. Cool.Meanwhile beat together all icing ingredients until light and fluffy. About 5 minutes.Once cake is cooled, frost.

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