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    Classic Carrot Cake

    Source of Recipe

    WW Recipes

    List of Ingredients

    3 cups (750 ml) grated carrots
    1/2 cup (125 ml) raisins
    1 cup (250 ml) packed light brown sugar
    1/3 cup (80 ml) vegetable oil
    3 eggs
    2 cups (500 ml) all-purpose flour
    1 tsp (5 ml) baking powder
    1 tsp (5 ml) baking soda
    1 tsp (5 ml) ground cinnamon
    1 tsp (5 ml) ground ginger
    1/4 tsp (1 ml) ground allspice
    1/4 tsp (1 ml) ground nutmeg
    1/4 tsp (1 ml) salt


    Mix together the carrots, raisins, brown sugar, oil, and eggs in a
    large bowl. Add the remaining ingredients except for the cream cheese
    frosting and mix well. Pour the batter into 2 greased and floured
    8-inch (20 cm) round cake pans. Bake in a preheated 350F (180C) oven
    for 25 to 30 minutes, until a toothpick inserted in the center comes
    out clean. Cool on a wire rack for 10 minutes. Remove from pans and
    frost the top of one layer with the frosting. Place the second layer
    on top and frost the top and sides of the cake. Makes one 8-inch cake
    to serve 8 to 12.




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