Classic Carrot Cake

From Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients

Cookbook

Author(s): Matt Lewis, Renato Poliafito, Tina Rupp

Page 130

Cuisine: North American

Course: Cakes

Reviews

1 reviews, average rating 2.0 / 5

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12 years ago

★ ★ ★ ★ ★ 2/5

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I found the cake to be too heavy and moist. Would add less butter or oil.

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