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    You are in: Home / Recipes / Marsha's Carrot Cake Recipe
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    Marsha's Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Mewnshine's Note:

    A favorite in our family for years - no nuts, raisins, or pineapple to get in the way of the tasty carrots!

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    Units: US | Metric


    1. 1
      Mix flour, cinnamon, soda, and salt and set aside.
    2. 2
      In a large bowl or mixer beat eggs with sugar until fluffy and lemon colored.
    3. 3
      Mix in oil and freshly grated carrots (best to buy whole carrots and grate them in food processor - the store-bought pre-shredded carrots don't integrate well into the rest of the cake like freshly-grated ones do).
    4. 4
      Add flour mixture and stir to mix well.
    5. 5
      Pour into well greased and floured bundt pan.
    6. 6
      Bake in pre-heated 350 degree oven for 1 hr 15 minutes, or until prick inserted in center comes out clean.
    7. 7
      Cool in pan on rack.
    8. 8
      Make frosting by beating the cream cheese with the softened butter, then add lemon zest. From there gradually add the powdered sugar, adding more/less based on the feel. Note that as you make the frosting, it'll seem like it will never soften but it does!
    9. 9
      Spread icing on the cooled cake. Be sure to store in the refrigerator if you're not going to eat right away, but do set it at room temperature about 30-60 minutes before serving.

    Ratings & Reviews:


    Nutritional Facts for Marsha's Carrot Cake

    Serving Size: 1 (210 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 795.7
    Calories from Fat 410
    Total Fat 45.6 g
    Saturated Fat 11.5 g
    Cholesterol 115.5 mg
    Sodium 556.1 mg
    Total Carbohydrate 92.5 g
    Dietary Fiber 1.9 g
    Sugars 68.1 g
    Protein 7.0 g

    The following items or measurements are not included:

    lemons, zest of

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