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This simple cake, which is my mother's recipe, stays moist for quite a while. In was always my favorite at harvesttime when I was a child. -Muriel Jones, Hythe, Alberta
Nutritional Facts 1 serving (1 slice) equals 427 calories, 22 g fat (6 g saturated fat), 69 mg cholesterol, 311 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Carrot Cake in Cooking for One or Two Cookbook , p298
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Reviewed on Mar. 06, 2012 by Pamillia
This is really good & turned out very well.I used California Virgin olive oil, instead of regular oil. This is easy to make also.
This is really good & turned out very well.
I used California Virgin olive oil, instead of regular oil. This is easy to make also.
Reviewed on Feb. 20, 2012 by Katielabonte
Very good cake recipe. I used cinnamon instead of allspice and used about 2 more tablespoons oil. The batter was very thick and I think it needed it. The icing was soooo good. Thanks for sharing!!!
Reviewed on Jan. 12, 2012 by yeimy
It's really good and moist, just wath I was craving yummm ;)
Reviewed on Nov. 02, 2011 by jennyandgump
This cake is very moist and light. Excellent!
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