Russian Carrot Cake

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Russian Carrot Cake

Cake:
2 cups grated carrot
1/3 cup unsalted butter
2 eggs
1 cup sugar

Topping:
2 cups icing sugar
2-4 tbsp. of water

Instructions

1. Cream the sugar and butter together in a mixing bowl
2. Beat in the eggs and then add in the grated carrot ensuring an even well combined mix
3. Pour the mixture into a greased loose bottom baking dish and place into warm oven at 180 degrees for 40 -50 min until firm but soft to the touch
4. Once baked remove from oven and allow to cool on a wire rack
5. Once cool slide a knife around the edges of the cake and then loosen the sides and remove from the baking dish

Topping:

2 cups icing sugar
2-4 tbsp. of water

6. Place the icing sugar into a mixing bowl and slowly add in the water a tbsp. at a time until icing sugar becomes spreadable without being to watery
7. Using a knife or back of a spoon, cover the top of the cake and allow to harden slightly before serving

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