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Carrot Nut Cake

Carrot Nut Cake Egg substitute equivalent to 4 eggs
2 cups sugar
1-1/2 cups oil
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup chopped walnuts
3 cups grated carrots

Preheat oven to 350 degrees. Beat eggs substitute for 5 minutes. Mix in sugar, oil and vanilla. Add flour, soda, salt and cinnamon and mix well. Stir in nuts and carrots until well blended. Pour into an oiled and floured 9 x 13 inch pan. Bake for 40-45 minutes. Top with a cream cheese frosting or sprinkle top with powder sugar. Serves 24.

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