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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 28, 2007
Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake.
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SCFD Fire Station 7
Photo by SCFD Fire Station 7
Cooking Level: Expert
Living In: Sarasota, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Photo by foodaholic
Reviewed: Jan. 22, 2007
I omitted nuts. Used vanilla paste to get those wonderful vanilla specks in the cream cheese frosting. Topped each cupcake with a few shredded carrots that were simmered in sugar syrup. Used green food coloring on some frosting - made them for St. Paddy's Day. Erin Go Braugh!
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foodaholic
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Cooking Level: Expert
Home Town: Mcrae, Georgia, USA
Living In: San Jose, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 29, 2002
This is a wonderful cake! My 1 1/2 year old son enjoyed it as a snack. I plan to use this one as a wedding cake this summer.
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GINABEE
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 29, 2002
Maybe with a day or two, the spices mull and the flavor is better. But I really didn't have very good luck with this one--the carrots and citrus didn;t have an even balance.
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TIKAKITTY
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 29, 2002
It is great the next day. My husband loved it. We love citrus flavor in our foods.
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ROSSANALORA
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