Try this Carrot Cake #06 recipe, or contribute your own.
Suggest a better descriptionCream sugar, eggs, oil; add dry ingredients, nuts, carrots, vanilla. Bake in greased and floured 9x13 pan at 350 degrees for about 55 minutes. Cool. Cream margarine and cbeese with mixer. Add powdered sugar, vanilla, and salt. Spread on cooled cake. ARKANSAS TODAY, CHANNEL 11, KTHV 10/17/1990 "COOKING WITH DON BINGHAM" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 455 | ||
Calories from Fat: 219 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 352.5mg | 108 % | |
Sodium 613.6mg | 21 % | |
Potassium 292.8mg | 8 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 43.9g | ||
Protein 13.8g | 20 % | |
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: 455
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