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We enjoy highlighting recipes that coincide with the change of seasons.  Since Spring is upon us - we're sharing an old Barsotti family recipe that's a staple at Easter get-togethers ... Garden Fresh Carrot Cake.  This delicious dessert was created using our own freshly pressed Carrot juice.  It's super moist and loaded with fresh flavor.  Go pick up a bottle of our wonderfully sweet and highly nutritious Carrot juice and get to it.  When it comes to treats – we don’t mess around!

Ingredients:  Cake

4 eggs
2 cups sugar
3/4 cup oil
3/4 cup Barsotti's Carrot Juice
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbls. cinnamon
1/2 tsp. salt
3 cups grated carrots
1/2 cup chopped walnuts

Ingredients:  Cream Cheese Icing

8 oz. cream cheese
2 Tbls. soft butter
1 lb icing sugar
1/2 tsp. vanilla
Milk as needed to soften
Preheat oven to 350 degrees.
Grease a 9 x 13 inch baking pan with butter.

Icing Directions:  Beat cream cheese until smooth. Add butter, mix well. Add sugar and vanilla to mixture and beat until smooth and creamy.

Cake Directions:  Beat eggs until frothy and gradually add sugar to eggs, beating until light. Add oil, juice and vanilla – beat until mixed well. Sift flour, baking powder, baking soda, cinnamon and salt, and add to egg mixture. Combine grated carrots and walnuts , and add to mixture, mixing well. Pour mixture into prepared pan and bake for 50 minutes or until done. Top with icing.


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