Parma-Style Carrot Cake

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5

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Total Reviews: 2

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  • on February 25, 2014

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    انها فعلا لذيذة ولكنني وضعتها في درجة حرارة 150 لذلك احتجت ان اضعها وقت اطول في الفرن ولكنها بقيت طرية لااعلم هل من المفروض ان تبقى طرية او انني اخطات في خبزها ...........على كل حال انا اشكرك جيادا على هذه الوصفة الرائعة واتمنى ان اكون صديقة دائمة لك

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  • on January 11, 2012

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    This is a wonderful recipe. I did make some changes, omitting the fennel, and using a combination of toasted hazelnuts and walnuts, in lieu of pine nuts. Just taste preferences. The finished cake is moist, slightly grainy due to the nuts (which makes for a great texture and not overly sweet. Have made it in a tube pan, as well as, a loaf pan...both with good results (reducing the time to 30-35 min.

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