The Best Ever Carrot Cake

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“To make this a healthier choice for carrot cake, I changed a few things, added a few things and deleted some. It is the most incredibly moist carrot cake you'll ever eat, IF you don't over-cook it. It will do muffins as well, but they will not rise high like normal muffins. They will be somewhat flat, but the taste is still wonderful.”
READY IN:
40mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all dry ingredients.
  2. Combine all the wet ingredients.
  3. Mix the two together.
  4. Bake in three 8" layers at 350 for 25-30 minutes.
  5. I use large muffin tins to make the muffins and it will yield about 6 muffins. Fill the muffin tin FULL.

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