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Carrot Cake
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Carrot cake, spiced with cinnamon and nutmeg, is made especially delicious with a cream cheese frosting.

Makes 24 servings.

Prep Time: 10 minutes

Cook Time: 45 minutes

INGREDIENTS

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons McCormick® Cinnamon, Ground

1/2 teaspoon McCormick® Nutmeg, Ground

1 cup oil

2 cups sugar

4 eggs

2 teaspoons McCormick® Pure Vanilla Extract

3 cups shredded carrots

1 cup chopped pecans

1 can (8 ounces) crushed pineapple, drained

Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 teaspoon McCormick® Pure Vanilla Extract

1 box (16 ounces) confectioners' sugar

DIRECTIONS

1. Preheat oven to 350°F. Mix flour, soda, salt and spices in large bowl. Add remaining ingredients; mix well. Pour into greased and floured 13x9-inch baking pan.

 

2. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

 

3. For the Cream Cheese Frosting, beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners' sugar, beating well after each addition. Frost cooled cake with Cream Cheese Frosting.

NUTRITION INFORMATION

per serving

Calories: 385

Fat: 21 g

Carbohydrates: 46 g

Cholesterol: 55 mg

Sodium: 234 mg

Fiber: 1 g

Protein: 3 g

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