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Barn on the River
Ina's Carrot Cake
Adjustments for high altitude are in italics.
Cake: Line bottom of a loaf pan with waxed paper (or grease with vegetable shortening and dust with flour). (For a bundt or 9 x 13-inch pan, double recipe and grease and flour pan.) Grease paper and sides of pan. In a bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, beat eggs, then add vanilla and oil.. Beat to blend with wooden spoon. Add flour mixture to egg mixture and beat until smooth. Stir in carrots and half of pecans.
Bake for 1 hour in a 325-degree oven. After baking, let stand on wire rack for 10 minutes. Loosen edges and turn out onto a wire rack. With another rack, turn cake right-side up. Cool cake completely, frost top and sides, and sprinkle with remaining nuts.
Frosting: Beat butter, cream cheese, and vanilla until blended. Gradually beat in sugar until good spreading consistency. Half of amounts will be good for a lighter layer of icing.
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