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Vegetarian Carrot Cake

Reviewed: Jan. 15, 2011
This was a great, healthier recipe! It's more like a thick loaf than a 'cake', which i enjoyed very much. I recommend using larger than a 9" pan, as it rises too high to cook thoroughly without slightly burning. It took a full hour, with a slight burn with the 9".. probably 45 minutes in a rectangular one, or two loaf pans, would work perfectly. I really enjoyed the crispy outside, but of course that turned into more 'moist' after i wrapped it for the night.. so i recommend baking it the day of. It was still quite moist, although i added a few things like the prev recommendations: 2 cups of milk, 1/4 cup oil and a 1/4 cup of applesauce (healthier), an extra 1/2 cup of brown sugar.. it ended up nice and slightly sweet, the orange was subtle, the cinnamon too :) Def make again!!
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