Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionBeat the first mixture well and slow then in add in second mixture, except for carrots. When mixed, fold in carrots, pour into 3 layers. Bake 35-40 minutes at 350?. When cool, ice.
Betty shreds real carrots. We used shredded bag carrots; they worked fine.
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Serving Size: 1 Serving (540g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1624 | ||
Calories from Fat: 990 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110g | 147 % | |
Saturated Fat 31.4g | 157 % | |
Monounsaturated Fat 53.8g | ||
Polyunsanturated Fat 15.1g | ||
Cholesterol 1149.3mg | 354 % | |
Sodium 1901.1mg | 66 % | |
Potassium 666.3mg | 18 % | |
Total Carbohydrate 122.7g | 36 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 118.2g | ||
Protein 41.2g | 59 % | |
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: 1624
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