Carrot Cake

Carrot Cake

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Carrot Cake


4 eggs (allow to stand at room temperature for 30 minutes)

2 cups flour

1 3/4 cups sugar

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. baking soda

3 cups grated carrots

3/4 cup Harvest Butter Olive Oil


Oil two 9-inch round pans or one 9x13 pan. In large bowl, combine wet ingredients. Stir well. Add dry ingredients. Stir until just combined. Stir in carrots until just combined. Pour batter into pan(s). Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

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