Carrot Cake With Cream Cheese Frosting

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Cristina Ferrare

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Ingredients

Unsalted butter

2 tablespoons flour

2 cups unbleached all-purpose flour

1-1/2 teaspoons baking soda

2 teaspoons baking powder

1-1/2 teaspoons ground cinnamon

1/2 teaspoon grated nutmeg

1-1/4 teaspoons salt

1-3/4 cups granulated sugar

1-1/2 cups canola oil or safflower oil

4 large eggs at room temperature, slightly beaten

6 medium carrots rinsed, peeled, and grated on a box grater

1/2 cup flaked coconut

3/4 cup chopped walnuts

1/2 cups raisins

8 ounces (2 packages) cream cheese, softened

8 tablespoons unsalted butter (1 stick), at room temperature

1 tablespoon sour cream

2 1/4 cups confectioners’ sugar

1 teaspoon vanilla

1/2 to 1 cup slices almonds, chopped pecans or walnuts, to sprinkle over the cake

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