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Vintage carrot cake with cream cheese frosting

Vintage carrot cake with cream cheese frosting 

 

Ingredients:

  • 2 cups of self-rising flour

  • 2 cups of Splenda

  • 1 ½ teaspoon of powdered cinnamon

  • 3 cups of shredded carrots

  • 1 cup of canola oil

  • 4 eggs

Cream Cheese frosting

  • 1 package of softened cream cheese (3 ounces)

  • 2 cups of powdered Splenda ( Splenda mixed with cornstarch)

  • 1 teaspoon of pure vanilla

  • Optional: Chopped nuts

Instructions for the cream cheese frosting:

In a microwaveable bowl add the cream cheese and place it in the microwave for 30 seconds. Next, beat in the powdered Splenda and vanilla with a mixer. 

Instructions for the cake batter:


First, butter a 13x9 cake pan. Next, shred the carrots in a food processor (or by hand, with a vegetable grater). 


Next, in a large mixing bowl, blend the dry ingredients and the wet ingredients with a mixer. Pour the cake batter into the prepared cake pan and bake for about 80 minutes (1 hour and 10 minutes) in a 325°F oven.


When the cake is baked, place it on a cooling rack and allow it to cool completely. Next, spread the cream cheese frosting on the top of the cake. Sprinkle it with crushed nuts. Serve and enjoy!


Notes: 

For a thicker cake use an 8x8 cake pan, or a bundt cake pan.

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