Try this Carrot Cake #08 recipe, or contribute your own.
Suggest a better descriptionIn large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350F for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 708 | ||
Calories from Fat: 258 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 352.5mg | 108 % | |
Sodium 263.6mg | 9 % | |
Potassium 294.1mg | 8 % | |
Total Carbohydrate 103.3g | 30 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 99.8g | ||
Protein 14.8g | 21 % | |
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: 708
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