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Suggest a better descriptionCHOP & BOIL CARROTS FOR 15-30 MINS., DRAIN. IN FOOD PROCESSOR, DO CARROTS FIRST, THEN ADD EGGS UNTIL THICK & SMOOTH. IN SEPARATE BOWL, MIX SUGARS, CAKE MEAL, BAKING POWDER,VANILLA,MARG.,& SPICES, MIX WELL,ADD TO CARROT MIXTURE, POUR INTO 8X8 INCH GREASED PAN, SPRINKLE TOPPING OVER CASSEROLE, & BAKE @ 350? UNCOVERED FOR 1 HOUR. NOTES : DOUBLE RECIPE FOR COMPANY Posted to MC-Recipe Digest V1 #895 by Marceline8@aol.com on Nov 9, 1997
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Serving Size: 1 Serving (1616g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2714 | ||
Calories from Fat: 894 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.4g | 133 % | |
Saturated Fat 28.1g | 140 % | |
Monounsaturated Fat 40g | ||
Polyunsanturated Fat 17.8g | ||
Cholesterol 3174.7mg | 977 % | |
Sodium 2058.8mg | 71 % | |
Potassium 2696mg | 71 % | |
Total Carbohydrate 369.2g | 109 % | |
Dietary Fiber 14.8g | 59 % | |
Sugars, other 354.4g | ||
Protein 99.2g | 142 % | |
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: 2714
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