Preheat oven to 325 degrees. Lightly grease and flour 9 x 13 pan. In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt.
In a large bowl beat eggs, vegetable oil, and 1 teaspoon vanilla. Add in dry mixture slowly and mix well.
Stir in the shredded carrots. Pour batter into prepared pan.
Bake at 350 degrees F for 40 minutes. Check for doneness with a tooth pick. Allow cake to cool in pan. Once cool frost and enjoy!
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 12|
|Calories from Fat: 340 (48%)|
|Amt Per Serving||% DV|
|Total Fat 37.7g||50 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 141mg||43 %|
|Sodium 332.6mg||11 %|
|Potassium 228.1mg||6 %|
|Total Carbohydrate 84.8g||25 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 82g|
|Protein 10.4g||15 %|
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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: 714
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