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Walnut Carrot Cake With Cream Cheese Frosting

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In Good Taste
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dessert vegetarian easter greek mediterranean

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Ingredients

1 cup pecans or walnuts, toasted and coarsely chopped

3/4 pound raw carrots (about 2 1/2 cups finely grated)

2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups granulated white sugar

1 cup canola oil

2 teaspoons pure vanilla extract

¼ cup unsalted butter

8 oz. cream cheese (I used 1/3 less fat)

2 cup confectioner’s sugar, sifted

1 tsp. lemon zest (about one small lemon)

1 tsp vanilla extract

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