Set oven to 350 degrees
Use a cuisinart to shred carrots coarsely with 1st attachment then shred finely with bottom blade or use second to smallest hole on manual shredder. Beat eggs, oil, sugar, and vanilla yogurt in large bowl. Add remaining ingredients, beat until smooth. Grease & flour 13" x 9" pan. Pour in batter and bake for 40-50 minutes until toothpick comes out clean. Let cake cool then frost.
Mix cream cheese, butter, powdered sugar, and 1 tsp vanilla by hand or with a kitchenmaid mixer until smooth.
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|Serving Size: 1 Serving (2728g)|
|Recipe Makes: Servings|
|Calories from Fat: 5053 (58%)|
|Amt Per Serving||% DV|
|Total Fat 561.5g||749 %|
|Saturated Fat 255.1g||1276 %|
|Monounsaturated Fat 205.5g|
|Polyunsanturated Fat 62.9g|
|Cholesterol 1099.4mg||338 %|
|Sodium 3817.4mg||132 %|
|Potassium 3579.7mg||94 %|
|Total Carbohydrate 837.2g||246 %|
|Dietary Fiber 18.9g||76 %|
|Sugars, other 818.3g|
|Protein 69.6g||99 %|
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: 8672
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