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    You are in: Home / Baking / Family Heirloom Carrot Cake Recipe
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    Family Heirloom Carrot Cake

    Average Rating:

    2 Total Reviews

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    • on May 03, 2009

      Made half of this as muffins for breakfast today and enjoyed it quite a lot! It was very moist and super tasty-I especially liked the combination of vanilla and cinnamon. The only problem I had with this, was that it was kinda oily even though I had already used 1/4 cup less than stated. Dunno what happened there, but Ill make sure to use even less oil next time as to make the muffins even more enjoyable. Oh and I also used less sugar than suggested (only 1/4 cup), due to personal taste preference. Other than that, though this was a real winner for me and Ill surely make it again. Thanks so much for sharing with us, Wildflour! Made and reviewed for May 09 Bevy Tag.

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    • on September 22, 2008

      This is a wonderful cake Wildflour. It has great texture and crumb, the flavor is outstanding. The cake is tender and moist, I loved the addition of raisins and pecans...so yummy. I made 1/2 the recipe and baked the cake batter in jumbo muffin tins. I got 6 beautiful mini cakes. Which I drizzled with your tasty cream cheese frosting. Thank you so much for sharing this wonderful rich cake.

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    Nutritional Facts for Family Heirloom Carrot Cake

    Serving Size: 1 (217 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 834.1
     
    Calories from Fat 411
    49%
    Total Fat 45.7 g
    70%
    Saturated Fat 9.1 g
    45%
    Cholesterol 91.2 mg
    30%
    Sodium 511.3 mg
    21%
    Total Carbohydrate 103.3 g
    34%
    Dietary Fiber 3.3 g
    13%
    Sugars 80.6 g
    322%
    Protein 7.5 g
    15%

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