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.
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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