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Carrot Cake, Extra Good
Nb persons: 15
Yield:
Preparation time:
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| 2 C | flour |
| 1 C | brown sugar |
| 1/2 C | white sugar |
| 2/3 C | buttermilk |
| 1/3 C | vegetable oil |
| 3 | eggs |
| 1 tsp. | baking powder |
| 1 tsp. | baking soda |
| 1 1/2 tsp | cinnamon |
| 1/2 C | nuts, optional |
| 1 1/2 C | grated carrots |
Separate eggs and beat egg whites wuntil frothy, then coninue whipping and gradually add 1/2 C white sugar. Beat until stiff.
In large bowl, combine flour, brown sugar, baking powder, baking soda, and cinnamon; mix till blended. Add oil and buttermilk and mix well. add egg yolks and mix well. Fold in egg white mixture, then the grated carrots.
Pour in to greased and floured 13X9 pan. Bake at 350 for 25-35 minutes. Cool and frost with Cream Cheese Frosting.
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