Thank you for the detailed instructions. I couldn't figure out why my carrot cake was too heavy and dense ... i mixed it too much. Using this process, turning my all purpose flour into cake flour (substituting 2 TB flour for 2 TB cornstarch and sifting together) has produced even a better cake. One of my tricks is to grate the carrots, mix 1/2 cup sugar into them and let sit at room temperature 1-2 hours, pour off most the juice made before adding to cake. YUM!

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