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2 c. flour
2 c. sugar
4 eggs
3 c. grated carrots
1 1/2 c. corn oil
2 tsp. soda
1 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder

Mix all dry ingredients together. Add oil, eggs and
vanilla; blend well. Bake in 13 x 9-inch pan at 350 degrees for 30
minutes or until middle springs back at the touch.

Frosting for Carrot Cake:
1 c. chopped pecans
1 box powdered sugar
1 (8 oz.) pkg. cream cheese
1 stick margarine
1 tsp. vanilla
Cream the cheese and butter; add sugar, vanilla and
pecans. Blend well. Add milk; if necessary to spread easier.

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