Beat eggs until foamy, add oil slowly, add dry ingredients, beat until smooth. Add carrots, nuts, and raisins. Makes either (1) 9x13 or (3) 9" layers; grease and flour pans. Bake in 350 oven for 25-40 minutes (least time for layers). frosting: Melt 2 tbls. butter in skillet, add coconut stirring constantly over low heat until browned. Cool. Cream remaining butter, cream cheese, milk, and vanilla. Beat in sugar and 1 1/2 cups coconut. Frost cooled cake, sprinkle with remaining coconut. Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by Susan
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|Serving Size: 1 Serving (8359g)|
|Recipe Makes: 1|
|Calories from Fat: 14987 (58%)|
|Amt Per Serving||% DV|
|Total Fat 1665.2g||2220 %|
|Saturated Fat 823.9g||4119 %|
|Monounsaturated Fat 502.8g|
|Polyunsanturated Fat 133.8g|
|Cholesterol 8344.2mg||2567 %|
|Sodium 16741.1mg||577 %|
|Potassium 11720mg||308 %|
|Total Carbohydrate 2454.1g||722 %|
|Dietary Fiber 65.3g||261 %|
|Sugars, other 2388.8g|
|Protein 401.1g||573 %|
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Calories per serving: 25768
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