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Reviewed Flourless Carrot Bundt Cake

Jul 23, 2013 in Food Network Community Toolbox on

I substituted Splenda for sugar in order to make the cake more diabetic-friendly. I thought the batter was more like a cookie dough, but the cake had a good taste. I'm not wild for the texture, though. The carrots seemed a little raw to me. I may puree the carrots next time to see if that helps."

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