CHOP & 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|
|Calories from Fat: 894 (33%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 2714
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