On 2012-07-04, Cheryl > wrote:
> I didn't want to turn on the oven in this 90+F heat today but I really
> wanted to make this. SF's recipe looks so good and I've never made a
> from scratch carrot cake. Only one problem is that I only have bread
> flour. I suppose the extra gluten isn't going to hurt a carrot cake as
> much as other cakes, but it could. I also subbed half of the sugar for
> dark brown sugar.

If you put in the entire cup of oil, probably won't matter. Got any
blackstrap molasses?

nb

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vi --the heart of evil!
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