Mix sugar and oil. Add eggs one at a time and beat in carrots. Sift dry ingredients and stir into mixture together with nuts. Pour into 3 layer pans. Bake at 350F (180C) for 25 to 30 minutes. Cool. Stack layers, spreading icing between layers and on top. Icing: Beat first 4 ingredients until smooth and creamy. Fold in nuts. (Note: For the icing sugar, 1 or 2 cartons of prepared whip topping, mixed with the grated rind of 1 or 2 oranges, may be substituted.) Recipe by: The Great Hadassah Cookbook Posted to JEWISH-FOOD digest by Bob & Carole Walberg
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|Serving Size: 1 Serving (7723g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 15840 (65%)|
|Amt Per Serving||% DV|
|Total Fat 1760g||2347 %|
|Saturated Fat 815.4g||4077 %|
|Monounsaturated Fat 540.9g|
|Polyunsanturated Fat 195.3g|
|Cholesterol 8465.6mg||2605 %|
|Sodium 16502.4mg||569 %|
|Potassium 8657.2mg||228 %|
|Total Carbohydrate 1882.1g||554 %|
|Dietary Fiber 39.4g||158 %|
|Sugars, other 1842.7g|
|Protein 395.9g||566 %|
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Calories per serving: 24444
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