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Classic carrot cake with cream cheese frosting from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • buttermilk
  • carrots
  • ground cinnamon
  • ground ginger
  • confectioner's sugar
  • light brown sugar
  • walnuts
  • raisins
  • cream cheese
  • all-purpose flour
  • butter

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Notes about this recipe

  • anya_sf on April 22, 2018

    I made cupcakes, 15 smaller ones (using 70 g batter each), thinking the liners were quite full, but they didn't rise much at all, so 12 would have worked fine. They baked in 25 min, much less than the stated 50 min. The cakes had a fairly tight crumb for carrot cake and were super moist, almost too soft. The frosting was our favorite part - tangy from the cream cheese and not overly sweet.

  • annapanna on April 07, 2013

    This was good. The frosting was a bit too liquid, so it was difficult to spread nicely. Next time I will make it the night before to make sure it's cold when I use it. I left out the raisins as my kids don't like them. The cake tasted really good straight out of the fridge.

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