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Carrot Cake with Lemon Cream Cheese Frosting
CENTER CUT COOK20Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups all purpose flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. cloves
- 4 large eggs (room temperature)
- 3/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1 cup dark brown sugar (firmly packed)
- 1/2 cup buttermilk
- 2 1/2 cups carrots (grated, about 5 large carrots)
- 3/4 cup raisins (plump)
- 1 cup toasted pecans (chopped, optional)
- 16 oz. cream cheese (softened to room temperature)
- 1/2 cup unsalted butter (softened to room temperature)
- 4 cups sugar (confectioners’)
- 1 tsp. lemon zest
- 2 Tbsp. lemon juice
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