Kristina Smith Lopez Recipe Reviews (Pg. 1) - Allrecipes.com (188516272)

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Carrot Cake III

Reviewed: Oct. 27, 2013
I've made this recipe twice now, once in mini loaf pans and once as cupcakes - both times with outstanding results. I added golden raisins and used walnuts instead of pecans. The taste and texture of the cake is far superior to grocery store bakery carrot cakes. The frosting is luscious and divine. No need to add other spices or fussy ingredients - this superb recipe stands on its own!
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