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Hazelnut Carrot Cake

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Submitted by Hazelnut Growers of Oregon

Serves: 6
Prep time: 1 1/2 hours

• 2 cups sugar
• 4 eggs
• 1 1/2 cups oil
• 2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoons soda
• 3 cups grated carrots
• 2 teaspoons vanilla
• 1/4 cup hazelnuts, chopped
• Icing:
• 1/2 cup butter
• 4 oz. cream cheese
• 2 cups powdered sugar
• 1/2 cup Oregon hazelnuts, chopped
• 1 teaspoon vanilla

Beat eggs, sugar and oil together. Sift flour, cinnamon, soda, and salt together. Add to creamed mixture. Fold in grated carrots and vanilla and mix well. Bake at 325 degrees for one hour in a greased 9"x13" pan. Spread on the cream cheese icing and serve.