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Carrot Cake with Conchita's Icing
Carrot Cake with Conchita's Icing

Carrot Cake with Conchita's Icing

5 Hr(s)
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1 serving
Original recipe yields 1 serving
2 cup flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups sugar
3/4 cup sunflower oil
1 tsp vanilla
4 eggs (room temp)
3 cups grated carrots
1 cup chopped walnuts
Icing:
2 pkg (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup softened butter/margarine
1 cup granulated sugar
1/2 tsp almond extract
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Let's Make It
1
Prepare 9 inch round non-stick cake pans with cooking spray, set aside. Combine dry ingredients. Whisk wet ingredients; adding one egg at a time. Fold in grated carrots & chopped walnuts.
2
Divide evenly into 2 round cake pans & bake for 30 min at 350 degrees F. Oven temps may vary. Cake is done when inserted toothpick comes out clean.
3
Icing: Stir softened cream cheese & butter together until combined. Add sugar & almond extract, stirring until combined to a smooth consistency. Refrigerate until cake has completely cooled.
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