Healthier Carrot Cake With Cream Cheese Frosting

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This is my healthier version of my Nutty Carrot Cake With Cream Cheese Frosting. I substituted 1/2 a cup of vegetable oil (8 tablespoons) of coconut oil to make it much more healthier and palatable. The coconut oil gave a warm and fragrant aroma to the cake even after it has been baked!

img_4065The carrot cake batter

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The brand that I’ve used

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In all making this carrot cake was a huge success! I halved the cream cheese packet to make a thinner frosting and layered it on top of the cake. Look at that moist and fluffy goodness! You can see specks of spices and traces of dried fruit and nuts!

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