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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 325°F (160ºC). Mix 1 cup (250 ml) each of the flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 of the eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13x9-inch (33x23cm) baking pan. Reserve remaining batter. Set aside.
Step 2
Beat cream cheese and remaining 1 cup (250 g) sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons (30 ml) flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.
Step 3
Drop spoonfuls of the cream cheese mixture and reserved carrot cake batter, alternately, over the carrot cake batter in pan. Cut through several times with knife for marble effect.
Step 4
Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
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