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Carrot Cake Roll with Cream Cheese Frosting
250 ml (1 cup) vegetable oil
500 ml (2 cups) sugar or brown sugar
4 eggs
For the icing:
250 ml (1 cup) icing sugar
80 ml (1/3 cup) margarine or butter
1/2 package 250 g cream cheese (Philadelphia type), softened
5 ml (1 tsp) vanilla
