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Awesome Carrot Cake with Cream Cheese Frosting
The first thing my husband said was "wow you are definitely going to have to reduce the oil the next time you make this." The cake just sat there. I made it again and used a little over 1 cup of oil and it was a much better cake. The pineapple was not the problem, it was all that oil. And yes, you do have to cook this cake for about an hour.
1 user found this review helpful
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Reviewed On:
Jun. 23, 2009
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