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Old 06-16-2007, 09:42 AM   #11
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2 medium carrots make approx. 1 cup shredded.
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Old 06-17-2007, 11:17 AM   #12
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Thanks. I made the cake yesterday. I didn't have the oil it called for, but I just used some other kind of oil and even threw in some italian salad dress as part of the oil portion of the recipe. I did everything else the exact same. I made the icing for it this morning. I'll be serving it later, but I had a little sneak taste "lol". It tastes pretty yummy. I like it better after being in the refrigerator for the night.
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Old 06-17-2007, 07:42 PM   #13
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Thanks - Everyone LOVED the carrot cake. Yummy for our tummy's.
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Old 06-18-2007, 10:08 PM   #14
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I am glad that you liked it. I am so sorry that when I posted the recipe..I meant to put that I keep it in the refrigerator. It lasts and tastes better that way...glad you put in the fridge.
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Old 08-23-2007, 05:50 PM   #15
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A Stick

Hi, I'm just wondering if a stick means 1/2 cup, or more. Thank you so much for the quick recipe. In desperate need! Thanks again!
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Old 08-23-2007, 06:08 PM   #16
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Originally Posted by ~emz~ View Post
Hi, I'm just wondering if a stick means 1/2 cup, or more. Thank you so much for the quick recipe. In desperate need! Thanks again!

A stick of butter or margerine in the US is a quarter pound, a half cup or 8 tablespoons.
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Old 01-10-2009, 09:30 PM   #17
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might be making this again.
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Old 01-10-2009, 09:30 PM   #18
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any reason why I can't cook it in a spring form pan?
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Old 01-10-2009, 10:10 PM   #19
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Raisins??? For my personal taste...No raisins please! It is an interesting idea however! Hush now! Maybe my DW want hear ya talkin about rasins!

Uncle Bob, I always put raisins and walnuts in my carrot cake--never pineapple. Actually, it is Maida Heatter's recipe. lol
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Old 01-10-2009, 11:41 PM   #20
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A friend made me a 5-layer carrot cake for several birthdays - she adds golden sultans, chopped up pineapple, and chopped walnuts to it - it's heaven!!!!!!!
Don't tease me if you won't please me!

Post the recipe!
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