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Carrot Cake III

Reviewed: Dec. 8, 2012
My nine year old daughter and I made this today,it was very good. We stuck with the recipe with very slight changes. We used 1 cup white sugar and 1 cup dark brown sugar. My daughter wanted cupcakes instead so we used 2 cupcake pans making 2 dozen cupcakes. It cooked in half the time, so if you plan to make cupcakes with this recipe, remove from the oven after 20 minutes. We also used 3 cups of icing sugar. After tasting it as we were mixing we decided it was already very sweet (my nine year old loves sugar and she found it too sweet) I would also cut the frosting mix in half since we had so much left over and each cupcake had a very healthy serving of frosting. We will definitely make this again!
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