Pretty darned tasty! I used maybe 2 ½ tsp cinnamon to make up for it. I also used only 1 cup of oil. I used more like 3-½ cups of carrots; and, as suggested by other reviewers, I used Cream Cheese Frosting II. It was fabulous and moist and gone in two days! Oh, and it took around 35 minutes at 350 for a 9x13 pan.
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Moist and delicious! My whole family loved it. My daughter wanted it for breakfast the next morning. The frosting was excellent as well. It was not the first time I use heavy whipping cream and it gave the frosting a smooth texture.
so, you will happy with this Carrot Cake. Try to make it and enjoooooyyy
Get the recipe here >> CARROT CAKE {SCRATCH RECIPE} @ mycakeschool.com
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