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Carrot Cake with Cream Cheese Frosting
http://www.davidlebovitz.com/2010/12/carrot-cake-recipe-cream-chee...
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Ingredients
categorized
original
One 8- or 9-inch (20-23cm) double layer cake
4 large eggs, at room temperature
¼ cup (60ml) vegetable oil
¾ c (180ml) melted brown butter (or more oil)
1 teaspoon vanilla extract
2 cups (280g) all-purpose flour
2 cups (400g) sugar
2 teaspoons baking soda
1 tablespoon cinnamon
generous pinch each of nutmeg and cloves
1 teaspoon salt
4 cups (13 ounces/375g) loosely packed grated carrots
1/2 cup (60g) raisins, preferably golden raisins (sultanas)
1 pound (450g) cream cheese, at room temperature
4 oz (110g) unsalted butter, at room temperature
2-3 cups (240-360g) powdered sugar, sifted
a few drops of vanilla extract
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Carrots, loosely packed
(
4
cups
)
Raisins
(
1/2
cup
)
Cooking & Baking
All-purpose flour
(
2
cups
)
Baking soda
(
2
teaspoons
)
Cinnamon
(
1
tablespoon
)
Each of nutmeg and cloves
(
1
generous pinch
)
Powdered sugar
(
2
cups
)
Salt
(
1
teaspoon
)
Sugar
(
2
cups
)
Vanilla extract
(
1
teaspoon
)
Vanilla extract
(
3
drops
)
Vegetable oil
(
1/4
cup
)
Bread & Baked Goods
8- or 9-inch (20-23cm) double layer cake
(
1
)
Dairy
Brown butter
(
3/4
c
)
Butter, unsalted
(
4
oz
)
Cream cheese
(
1
pound
)
Refrigerated
Eggs, large
(
4
)
Preparation
Read recipe preparation on
davidlebovitz.com
David Lebovitz
www.davidlebovitz.com
All 275 recipes
Social Stats
74.6
Rating
1-100
59
Tweets
659
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Shares
5
StumbleUpon
Views
283
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Recipe Stats
Published December 18, 2010 (2 years ago).
58 people saved this recipe.
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