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Reviewed Carrot Cake Cupcakes

Mar 31, 2013 in Food Network Community Toolbox on

While the outcome was favorable and they tasted delicious, baking the cupcakes to start out with at 400* sounded like overkill to me so I baked them at 350* for 25-27 minutes. I also omitted the raisins since I hate them (they're humiliated grapes) and just used a whole pound of freshly grated carrots. and added a dash of nutmeg. Also, the icing r"

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