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Carrot Cake

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4 large eggs, room temperature
1 cup vegetable oil
1½ cups Chef Paul Prudhomme’s Sweetie Magic®
2 teaspoons baking soda
¼ teaspoon baking powder
½ teaspoon salt
3 cups shredded carrots
⅔ cup almonds, sliced

8 ounces cream cheese, softened
½ cup unsalted butter, softened
3 cups confectioners sugar
1 tablespoon orange zest
2 tablespoons orange juice, fresh
1 teaspoon vanilla

How To Prepare

Preheat oven to 350°F.
In a medium size bowl, beat eggs, oil and Sweetie Magic® together. In a separate large bowl combine flour, baking soda, baking powder and salt. Add egg mixture to the dry ingredients to and mix well. Stir in carrots and almond slices.
Grease a 13” x 9” baking pan, pour batter into pan and place into preheated oven. Bake for 30 minutes or until a toothpick inserted in the center of cake comes out clean. Cool on wire rack.
While cake is cooling, beat the cream cheese and butter together for 3 minutes. Add the vanilla, orange juice and orange zest beat for 1 more minute.
When cake is completely cool, spread the frosting over the top and sprinkle with additional orange zest and toasted almonds before serving.

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