Title: Carrot Cake W/o Pineapples Categories: None Yield: 1 Servings 2 c Sugar 1 1/2 c Vegetable oil 4 Eggs, well beaten 2 ts Baking soda 2 ts Baking powder 2 ts Cinnamon 1 ts Salt 2 c Flour 1 c Chopped pecans 3 c Grated carrots Preheat oven to 325 degrees. Grease and flour 3 layer pans or 1 bundt pan. Mix sugar and oil together. Add eggs and mix well. Combine dry ingredients and stir in. Mix until smooth. Add pecans and carrots. Pour into pan(s). Bake at 325 -- 30 minutes for layers, 1 hour for bundt pan. Cake is done when a knife inserted near the center comes out clean. Frost when completely cool. CREAM CHEESE FROSTING 1 box (16 oz?) confectioners sugar 8 oz cream cheese, softened 1/4 cup butter, softened 1 tsp lemon extract Blend well and spread on cool cake.
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 158 (31%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 352.5mg||108 %|
|Sodium 396.3mg||14 %|
|Potassium 178.9mg||5 %|
|Total Carbohydrate 77.6g||23 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 76.7g|
|Protein 12.6g||18 %|
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Calories per serving: 509
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