Simple carrot cake with cream cheese frosting from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • mrsmadam on April 25, 2016

    Being a big fan of spice cakes I thought this recipe used a very light hand in that department but being a "follow the recipe the first time" kind of baker I made it as directed and it was wonderful. As I was transporting this to the office I left it in the pan to frost. My frosting was on the thin side and I would have worried about it running on the sides some. I'm anxious to try the Chai variation.

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