Carrot Pudding Cake

 pamela farris
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
1
hr.
50
min.
Servings

2 (9-inch) cakes

What You Need

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Make It

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  • Combine all ingredients in large mixer bowl, blend, and then beat at medium speed about 4 minutes. Pour into 2 greased and floured 9x5 loaf pans.
  • Bake at 350°F for 45 to 50 minutes or until cake springs back when touched. Do not under bake. Cool in pans for 15 minutes. Remove from pans and finish cooling on rack.
  • Wrap with aluminum foil and store overnight before cutting. Frost with cream cheese ready to spread frosting.

Notes

This cake can also be made as a two layer. If you like sprinkle with chopped walnuts on top.

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