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Traditional Carrot Cake

Yield one 2-layer cake


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 3 cups grated carrots
  • Fluffy White Frosting

How to Make It

  1. Combine flour, baking powder, cinnamon, and salt; set mixture aside.

  2. Combine eggs, oil, and sugar; beat until smooth. Stir in flour mixture and carrots. Pour batter into 2 greased and floured 9- inch round cake pans.

  3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely.

  4. Spread Fluffy White Frosting between layers and on top and sides of cake. Cake may be stored in refrigerator.

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