Try this Carrot Cake (Mix) recipe, or contribute your own.
Suggest a better description1. PREPARE MIX ACCORING TO INSTRUCTIONS ON CONTAINER. 2. POUR 7 LB 12 OZ (1 GAL) BATTER INTO EACH GREASED PAN. 3. BAKE 25 MINUTES OR UNTIL DONE. 4. COOL; FROST WITH CREAM CHEESE FROSTING, RECIPE NO. G-34. 5. CUT 6 BY 9. NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. 2. CAKE MAY BE BAKED IN 325 F., CONVECTION OVEN 20 MINUTES. Recipe Number: G01300 SERVING SIZE: 1 PIECE From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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