Try this Strawberry Carrot Cake recipe, or contribute your own.
Suggest a better descriptionHeat the oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat all ingredients except strawberries and Strawberry Cream Cheese Glaze in a large bowl on low speed for 45 seconds, scraping bowl, constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries; pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on a wire rack. Prepare Strawberry Cream Cheese Glaze; spoon onto cake. Refrigerate any remaining cake.
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Serving Size: 1 Serving (1314g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3749 | ||
Calories from Fat: 1506 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 167.3g | 223 % | |
Saturated Fat 26.4g | 132 % | |
Monounsaturated Fat 88.1g | ||
Polyunsanturated Fat 40.4g | ||
Cholesterol 2121.7mg | 653 % | |
Sodium 2200.9mg | 76 % | |
Potassium 1819.8mg | 48 % | |
Total Carbohydrate 466g | 137 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 449.7g | ||
Protein 106.7g | 152 % | |
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: 3749
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