Combine all ingredients, mix until well blended. Pour into greased or sprayed baking pans. Bake at 350 about 1 hour—cake will spring back when touched. Cover cooled cake with cream cheese frosting.
Originally Submitted
1/11/2008
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You can add this Museum Carrot Cake w/ Cream Cheese Frosting recipe to your own private DesktopCookbook.
