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2 c. flour
2 c. sugar
2 tsp. soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
1 c. oil
4 c. grated raw carrots (8
1/2 c. chopped pecans

Cream Cheese Frosting:
4 Tbsp. softened butter
2 (3 oz.) pkg. softened cream
4 1/3 c. sifted powdered sugar
1 tsp. vanilla
1 tsp. maple flavoring

Stir together flour, sugar, soda, salt and cinnamon.
Beat eggs in a large bowl until frothy. Slowly add oil to
eggs. Add flour mixture and beat until smooth. Add carrots
and pecans. Pour into 3 greased and floured 8-inch pans or a
Bundt pan. Bake at 350 degrees for 25 to 30 minutes or done. Cool 10
minutes. Remove from pans.
Frosting: Blend butter and cream cheese, then gradually
add powdered sugar and beat until smooth and creamy. Stir in
vanilla and flavoring.
This is the best Carrot Cake recipe I've ever found.

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