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“Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress.” Rebecca Baird - Salt Lake City, Utah
This recipe is:
Healthy
Nutritional Facts 1 piece equals 263 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 98 mg sodium, 56 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Low-Fat Carrot Cake in Healthy Cooking February/March 2010, p29
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Reviewed on Jan. 29, 2010 by smarq46
This is really good. I lightened it up even further by substituting 1 cup of brown sugar Splenda in place of the 2 cups of brown sugar. Next time I will decrease the nutmeg and increase the cinnamon. But this is a personal taste preference.
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