Raw Carrot Cake

This week one of the items in the produce share was carrots!  Here is a recipe that has been given to us by one of our readers, and we are so thankful for all the help from our clients to provide new recipes each week to go along with our produce share items!

Raw Carrot Cake

Grease and flour a 9×13″ pan Pre-heat oven to 350 degrees

2 cups SIFTED flour
2 cups sugar
2 tsp. baking soda
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1 tsp salt
(gently mix together in bowl)

In another bowl:
1 1/4 cup vegetable oil
4 beaten eggs
2 cups peeled and grated carrots

Mix oil and sugar together, add eggs then dry ingredients.  Fold in carrots.

Bake at 350 for 40-45 minutes.

Careful not to over bake.  Check with a toothpick at 40 minutes.  If toothpick comes out clean your cake is done!!  Remove from oven.

Cream Cheese Icing:

8oz pkg cream cheese Softened
1/2 cube butter
1 lb. powdered sugar
1/2 cup chopped walnuts
1 tsp vanilla Milk (a few tablespoons for desired thickness)

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