Try this Carrot Cake recipe, or contribute your own.
Suggest a better description>Blend #1-3
>Add #4 one at a time
>Combine #5-7 and add to first mixture
>Add 8-11
>
>Bake at 350 degrees in 2 round pans for 30-35 minutes,
>until tester comes out clean. Cool completely.
>
>Icing
>
>Beat cream cheese and butter until smooth. Slowly add
>sugar and beat until light and fluffy. Add vanilla.
>Frost cakes.
>
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2890g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8941 | ||
Calories from Fat: 6865 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 762.8g | 1017 % | |
Saturated Fat 357.1g | 1785 % | |
Monounsaturated Fat 290.6g | ||
Polyunsanturated Fat 61.5g | ||
Cholesterol 1488.1mg | 458 % | |
Sodium 117315.5mg | 4045 % | |
Potassium 3305.2mg | 87 % | |
Total Carbohydrate 514.6g | 151 % | |
Dietary Fiber 25.9g | 103 % | |
Sugars, other 488.8g | ||
Protein 62g | 89 % | |
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: 8941
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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