Try this 14-Carat Cake recipe, or contribute your own.
Suggest a better descriptionCombine flour, baking powder, soda, salt and cinnamon. Add sugar, salad oil and eggs. Mix well. Add carrots, pineapple, nuts, and coconut. Blend well. Pour into a 9 x 13 inch pan that has been greased and floured. Bake at 350 degrees for 30 to 35 minutes or until done. NOTES : Keeps 2 weeks refrigerated. Posted to recipelu-digest by GramWag@aol.com on Feb 4, 1998
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 293 | ||
Calories from Fat: 79 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 176.2mg | 54 % | |
Sodium 167.7mg | 6 % | |
Potassium 76.6mg | 2 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 47.4g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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