I am just happy to see a carrot cake recipe that isn't SATURATED with oil. When I make a carrot cake I always substitute part (OK, I admit it, sometimes all) of the oil with butter. Otherwise, all I can taste is a soggy, oily cake. Glad your substitution of butter for oil works. Thanks for sharing it with the other bakers out there who have the same taste/ texture preferences as you do! Irene @ KAF

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