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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F. Line 3 lightly greased 9-inch round cake pans with parchment paper; lightly grease parchment paper. Sift together first 3 ingredients. Set aside.
Step 2
Beat sugar and oil at medium speed with an electric mixer until smooth.
Step 3
Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup walnuts or pecans. Spoon batter evenly into prepared pans.
Step 4
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Step 5
Beat cream cheese and butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating well. Stir in vanilla.
Step 6
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Step 7
Arrange remaining 1/2 cup of nuts around outer edge on top of cake.
Step 8
Cut with a serrated knife. Store covered at room temperature for up to 2 days or in an airtight container in the refrigerator for longer.
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