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1). Whisk together oil and eggs and baby food carrots
2). Sift together dry ingredients
3) Combine wet ingredients to dry then fold in grated carrots and pecans
4). Pour batter into 3 prepared 8" cake pans (1-9x13 sheet pan) and bake at 350° until toothpick inserted into center comes out clean.
Beat together cream cheese, butter, sugar and vanilla until completely combined.
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|Serving Size: 1 Serving (3921g)|
|Recipe Makes: Servings|
|Calories from Fat: 15744 (84%)|
|Amt Per Serving||% DV|
|Total Fat 1749.3g||2332 %|
|Saturated Fat 411.5g||2057 %|
|Monounsaturated Fat 499.1g|
|Polyunsanturated Fat 746.6g|
|Cholesterol 1002.2mg||308 %|
|Sodium 115018.1mg||3966 %|
|Potassium 2031.2mg||53 %|
|Total Carbohydrate 817.5g||240 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 799.3g|
|Protein 37g||53 %|
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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: 18736
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