Dru

April 5, 2015 at 2:55pm

Alyssa, I think you'll discover that if you use one cup of gluten-free condensed tomato soup and 1/4 cup oil, in place of the 1 and 1/4 cup oil, you'll have a much better tasting cake - none of the oily aftertaste of "regular" carrot cakes. Try it - you'll like it!
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