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I got the basis of this recipe from my mom, who got it from my grandmother (her mother-in-law). The original was the same as A 14-Carat Carrot Cake, but I've cut back on the fat. You could also cut back on the sugar by using Splenda or something; I just dislike the taste of it, myself, so I don't use it. It can be made either as a layer cake (about 8-10 servings) or a sheet cake (about 14-18 servings); I usually make a sheet cake since it gives more servings, so that is the serving info given. Time doesn't include cooling time.
Units: US | Metric
Serving Size: 1 (144 g)
Servings Per Recipe: 14