Sift dry ingredients together. Beat eggs and add sugar to eggs a little at a time. Add oil and mix well. Add dry ingredients a little at a time until well blended. Add carrots and vanilla. Bake at 325 for 30 minutes of until cake pulls away from sides. Bake in 3 separate 8 inch, un-greased pans. (I line my pans with wax paper)
Bring butter and cream cheese to room temperature. Add sugar a little at a time and beat well. Add vanilla. Stir in nuts by hand. Ice completely cooled cake.
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|Serving Size: 1 Serving (3839g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4962 (35%)|
|Amt Per Serving||% DV|
|Total Fat 551.3g||735 %|
|Saturated Fat 74.2g||371 %|
|Monounsaturated Fat 290.2g|
|Polyunsanturated Fat 148.7g|
|Cholesterol 4230mg||1302 %|
|Sodium 7801.7mg||269 %|
|Potassium 3738.6mg||98 %|
|Total Carbohydrate 2081.5g||612 %|
|Dietary Fiber 38.3g||153 %|
|Sugars, other 2043.3g|
|Protein 234g||334 %|
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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: 13995
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