CARROT CAKE XI
Everyone tells me this is the best carrot cake ever! Frost with your favorite Cream Cheese Frosting.
Provided by Michele
Categories Desserts Cakes Spice Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
- Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 208.2 mg, Sugar 17.7 g
ONE LAYER CARROT CAKE
An easy and moist one layer carrot cake adapted from London's. famous Bread Ahead bakery. So easy and absolutely delicious!
Provided by Farah Abumaizar
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat oven to 350F (175F). Prepare an 11x7 or 9x9 inch pan by lightly greasing and lining with parchment paper or flouring to prevent sticking.
- Whisk together the dry ingredients in a bowl (flour, baking powder, baking soda, cinnamon, ginger, and salt), and set aside.
- In the bowl of an electric mixer, whisk the eggs and sugar for 2 minutes on medium speed or so until well combined. Add the vanilla and the vegetable oil and mix until combined.
- Reduce the speed to low, and add the dry ingredients all at once until incorporated. Don't over mix, a few flour streaks are ok.
- Add the grated carrots and walnuts if using and fold in with a spatula. Don't mix too much. Pour the batter into the prepared pan and bake for around 25 minutes or until a toothpick inserted near the center comes out clean. Let cake cool completely before frosting.
- In a mixer with a whisk attachment, beat the softened butter for 20-30 seconds until fluffy. Add the soft cream cheese and beat until combined and light and fluffy. Sift in the icing sugar, reduce heat to low and mix until combined. Add a squeeze of lemon juice (optional) and mix until combined. Store in the fridge until ready to use.
Nutrition Facts : Calories 341 kcal, ServingSize 1 serving
CLASSIC CARROT CAKE
I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! -Cheri Eby, Gunnison, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.
Nutrition Facts : Calories 555 calories, Fat 34g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
TO DIE FOR CARROT CAKE
This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 35m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
- Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
- Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
- Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
Nutrition Facts : Calories 499 kcal, Carbohydrate 77 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 274 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving
ONE-LAYER FROSTED CARROT CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 325 F/165 C. Grease and flour an 8- or 9-inch-square pan and set aside.
- Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla.
- Blend for 1 minute on low speed of electric mixer.
- Stir carrots, nuts, and optional raisins or dates into the batter.
- Pour into the prepared pan.
- Bake for 40 to 45 minutes, until a wooden pick inserted in the center, comes out clean.
- Cool completely on a wire rack.
- Gather the ingredients.
- In a medium bowl, beat cream cheese with water and vanilla until well mixed.
- Gradually add the confectioners' sugar, beating until smooth and of spreading consistency.
- Frost cooled cake with cream cheese frosting.
Nutrition Facts : Calories 601 kcal, Carbohydrate 77 g, Cholesterol 51 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 374 mg, Sugar 60 g, Fat 31 g, ServingSize 1 cake (9 servings), UnsaturatedFat 0 g
CARROT CAKE
Provided by Alton Brown
Categories dessert
Time 2h50m
Yield 1 (9-inch) cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
- Put the carrots into a large mixing bowl and set aside.
- Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
- In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
- With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
- Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
- 8 ounces cream cheese
- 2 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 9 ounces powdered sugar, sifted, approximately 2 cups
- In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
- Place the frosting in the refrigerator for 5 to 10 minutes before using.
- Yield: approximately 2 cups
CARROT LAYER CAKE
My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. -Linda Van Holland, Innisfail, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.
Nutrition Facts : Calories 641 calories, Fat 41g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.
ONE LAYER CAKE RECIPE
One Layer Cake recipe that's SO EASY and is perfectly moist and tender every time. No stand mixer required and your cake is ready in about 45 minutes start to finish!
Provided by Lucy Brewer
Categories Cakes
Time 50m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- Butter and flour one 9-inch cake pan, then line the pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
- In a large measuring cup, add the buttermilk, eggs, egg yolk, vanilla and almond extracts and beat with a fork until blended. Set aside.
- Sift the cake flour, baking soda, baking powder, salt, and sugar into a large bowl and blend on low using a hand mixer for about 30 seconds.
- With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
- Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
- Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
- Pour batter evenly into the prepared cake pan and bake until golden brown, 20-25 minutes.
- Cool pan on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.
- Chocolate Buttercream Frosting
- Using hand mixer, blend butter until creamy. Sift confectioners sugar, cocoa, and salt into the butter. Mix until blended. Add vanilla and half-and-half and blend until spreadable consistency.
Nutrition Facts : ServingSize 8 servings, Calories 232 kcal, Carbohydrate 29 g, Protein 4 g, SaturatedFat 7 g, Cholesterol 81 mg, Sodium 147 mg, Fiber 1 g, Sugar 17 g
MOIST & FLUFFY CARROT CAKE WITH CREAM CHEESE FROSTING
A fully-loaded Moist and Fluffy Carrot Cake that's packed with pineapple, coconut and raisins, and topped with ultra decadent Cream Cheese Frosting. You can't beat this unbelievably easy recipe for the best carrot cake ever!
Provided by Cookies & Cups
Categories Cake
Time 1h5m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
- Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
- Mix in the flour until just combined.
- Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.
- Pour batter into the prepared pan.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 595 calories, Sugar 58.1 g, Sodium 409.3 mg, Fat 28.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 85.1 g, Fiber 1.8 g, Protein 4 g, Cholesterol 76.2 mg
CARROT CAKE
Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
- Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
- Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
- Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.
More about "one layer carrot cake recipes"
ONE-BOWL CARROT CAKE RECIPE - TODAY.COM
From today.com
3.7/5 (34)Category Desserts
- 1. Preheat the oven to 350°F. Line a square, 8- by 8-inch pan or a 9-inch cake pan with parchment paper.
- 2. In a large bowl, whisk the eggs and vegetable oil until combined. Add the milk, sugar, vanilla and salt and whisk until combined. Sift in the flour, baking soda, baking powder and cinnamon. Stir or fold until combined. Add the carrots, nuts and raisins (if using) and stir or fold until combined.
- 3. Pour the batter into the cake pan and bake until your house smells like carrot cake, and a toothpick inserted into the center comes out clean, about 35-40 minutes. Remove from the oven and let cool on a cooling rack.
ONE LAYER CARROT CAKE | RICARDO
From ricardocuisine.com
5/5 (20)Category DessertsServings 8Total Time 1 hr 15 mins
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, whisk the cream cheese, butter and vanilla with an electric mixer. Gradually add the icing sugar and whisk until smooth and creamy. Spread the icing over the cake. Garnish with carrot ribbons, if desired.
BEST EVER CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
From carlsbadcravings.com
Reviews 40Total Time 1 hr 15 minsEstimated Reading Time 9 mins
- Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside.
- In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner's sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting.
- Place four strips of parchment paper around the edges of platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled Cake.
SINGLE LAYER CARROT CAKE WITH CREAM CHEESE FROSTING ...
From katiebirdbakes.com
5/5 (30)Estimated Reading Time 6 minsServings 8Total Time 1 hr 5 mins
- Preheat your oven to 350 degrees F. Grease a 9-inch round cake pan. I also like to line the bottom of the pan with parchment paper, to give extra insurance that the cake will come out cleanly. Just trace the bottom of the pan on a sheet of parchment paper and cut it out, then place inside the pan.
- In a large bowl using a stand mixer with the whisk attachment, or a hand mixer, beat cream cheese and butter at high speed until pale and very fluffy - this should take 2-3 minutes. You want to incorporate as much air as possible into the mixture to make it light and fluffy. Add the powdered sugar, vanilla, and salt, and beat at medium to high speed until fully combined and light.
ONE LAYER CARROT CAKE | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 1 hrCuisine FusionCalories 519 per serving
- Break the eggs and add them in a mixer with sugar. Mix it for under a minute and add shredded carrots and 1 tablespoon vegetable oil.
- Use a large bowl and add flour, baking powder, cinnamon and a pinch of salt. Mix everything with a fork. Combine it with the previously made egg and sugar mixture in a blender. Blend it until it gets a smooth texture.
CLASSIC CARROT CAKE WITH CREAM CHEESE FROSTING - ONCE UPON ...
From onceuponachef.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory DessertsCalories 401 per serving
- Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan, or spray the pan with a nonstick cooking spray with flour, like Baker's Joy or Pam with Flour.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice and cloves. Transfer 1/4 cup of this mixture to a small bowl and add the drained currants and the chopped nuts; toss to combine.
- In a food processor fitted with the steel blade, process the carrots until very finely chopped, to about the consistency of couscous. Transfer to a small bowl, then rinse out the food processor bowl (you’ll use it again).
OLD FASHIONED CARROT CAKE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
Category DessertsTotal Time 50 mins
SINGLE LAYER CARROT CAKE - BEYOND THE BUTTER
From beyondthebutter.com
5/5 (7)Category Cake, DessertCuisine AmericanTotal Time 55 mins
- Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch cake pan with a flour based baking spray or grease and flour. If you choose, you can also add a 6 inch parchment paper circle to the bottom of the pan, and to the outside, a cake baking strip. Set to the side.
- In a medium-size (light colored recommended) saucepan melt the unsalted butter over medium heat. Continue to stir as the butter begins to bubble and foam, then subsides. This is the water evaporating from the butter. Continue to heat until the butter turns a light color brown and has a nutty aromatic flavor. From start to finish this step will take roughly 7-8 minutes.
MINI CARROT CAKE WITH CREAM CHEESE FROSTING - DESSERT FOR TWO
From dessertfortwo.com
4.4/5 (297)Total Time 39 minsCategory Small Cake Recipes to Make 6 Inch CakesCalories 515 per serving
- In a medium bowl, beat together with an electric mixer the canola oil and sugar. Beat very well, about 1 minute.
- Add the egg, cinnamon and vanilla and beat another 30 seconds. Beat in the carrot for about 15 seconds--you want it to break up a bit so it stains the batter orange. Sprinkle the flour and baking powder on top and beat until just combined. Do not overmix. You may stir in the walnuts at this point or save them for the frosting, your choice.
- Pour the batter into the pan, place it on a baking sheet, and bake for 24-26 minutes. Test for doneness with a toothpick before removing from the oven--moist crumbs clinging to the toothpick is ideal.
CARROT LAYER CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
4.9/5 (10)Estimated Reading Time 6 minsServings 2
- Preheat oven to 350F/180C. Generously butter 2 9-inch cake pans. You can line the bottom of the pan with parchment paper for easy removal later on.
- To make the cake: In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until combined. Set aside.
- In a medium bowl, whisk together oil, sugars, eggs, and vanilla extract until smooth. Add the egg mixture into the flour mixture and mix just until combined and smooth. Don’t overmix. Fold in the carrots, nuts, and raisins.
- Scrape batter into prepared pans. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 15 minutes, then run a knife along the edges of the pan for easy release. Invert the cakes onto a wire rack and let cool completely. [The cake layers can be wrapped tight with plastic wrap and frozen for up to 2 months. Defrost overnight in the fridge before using.]
THE BEST HOMEMADE CARROT CAKE RECIPE {SUPER MOIST CAKE!}
From 100krecipes.com
5/5 (3)Category DessertServings 10Total Time 3 hrs 30 mins
- Preheat the oven to 300 degrees and line a large baking sheet with parchment paper. Spread the chopped pecans evenly and bake for 7-8 minutes. Set aside to cool
- Increase oven temperature to 350 degrees and grease 3 9-inch cake pans and line bottoms with parchment paper
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside
- In a medium bowl whisk together brown sugar, granulated sugar, oil, eggs, apple sauce, and vanilla together until combined. Keep whisking until no clumps of brown sugar are left
CLASSIC CARROT LAYER CAKE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Total Time 1 hr 5 minsServings 12Calories 586 per serving
- Make cake: Preheat oven to 350ºF. Butter and flour 2 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice and cloves. In another bowl, whisk sugar, oil, buttermilk and eggs. Pour oil mixture into flour mixture and stir just until evenly moistened. Fold in carrots.
- Scrape batter into cake pans; smooth tops. Bake until cakes are golden brown and a toothpick inserted into center of a cake comes out clean, about 45 minutes. Let cakes cool in pans on a wire rack for 10 minutes, then invert cakes onto rack to cool completely.
- Make frosting: In a bowl, with an electric mixer on high speed, beat cream cheese and butter until smooth. Add brown sugar and vanilla and beat until sugar is completely dissolved. Add confectioners' sugar and salt and beat on low speed until smooth and spreadable.
- Decorate cake: Place one cake layer on a serving plate, spoon about 1 cup frosting into center, and spread with a knife or offset spatula. Place second layer on top and spread remaining frosting over top and sides.
SUPER MOIST CARROT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (23)Category CakeServings 8Total Time 3 hrs
- Preheat oven to 350°F (177°C). Spray 9 or 10inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set aside.
- In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined – about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
- In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour or spoon batter into prepared springform pan.
ONE LAYER CARROT CAKE - PHENOMENAL
From phenomenalphoods.com
- Butter the bottom and sides of a 9 inch cake pan really well. Cut out a circle of parchment paper to place in the bottom of the pan. Add a spoonful of flour to the pan and then rotate the pan, tapping the outside as you go, to get a thin coating of flour all around the sides of the pan. Turn the pan upside down over the sink and tap to remove excess flour.
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