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Ingredients
  • 4 medium carrots, trimmed and peeled
  • Butter and flour for prepping the pan
  • ¾ cup (1 ½ sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • Whipped cream for serving
  • note: CAKE NOTE: You can cook the carrots until soft and then mash and strain them of juice as would have been done in the old days. Or you can cook the carrots until they just begin to soften, let them cool, and grate them using a cheese grater to get streaks of carrot throughout the cake.
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