Carrot cake

2005-08-02

Carrot cake
 
Recipe from The Dessert Bible by Christopher Kimball
Notes: Skipped browning the better, just melted it. Baked in a 13×9" pan instead of two 9" round tins. Subbed walnuts for pecans, light brown for dark brown sugar. A bit dry but light, would be better with more carrots, the browned butter and dark sugar.

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