Liz's Carrot Cake


"My friend Liz got this recipe from her Grandma & brought it to me. Together we tweeked it a bit and made it the best Carrot Cake that we had ever ate. It's very rich & moist."
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50 m servings
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  1. Combine the first 7 ingredients. Stir in eggs, oil, & vanilla. Spoon batter into 3 greased & floured 9" round cake pans or one 9X13" sheet cake pan. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Let cake sit 5 minutes or so before removing from pans. While cake is cooling make the frosting. Let the cake cook nearly complete before frosting. Cake should be refridgerated after completed because of the frosting, but it's your choice. Enjoy!


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