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Carrot Cake III

Reviewed: Jul. 22, 2013
I followed the recipe exactly (because it has good reviews, meaning the recipe as written should be good). It bubbled over massively and I had to clean it up, yet it sunk in the middle. Every cake I've ever made has domed, never sunk. 40 minutes into "baking" I tested it, because the outside looked dark. It wasn't burnt, just caramelized and the center was literally liquid. After "baking," aside from the very center (which is the consistency of oil after 50 minutes in the oven), the rest of the cake is caramelized. The cake tastes like caramelized vegetable oil.
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