Preheat oven to 325. Grease & flour pan. Stir dry ingredients together in large bowl. Combine eggs, oil, vanilla & OJ. Add to dry ingredients, with mixer on low. Beat at medium for 3 minutes. Stir in raisins & carrots. Pour into pan. Bake 1 1/4 - 1 1/2 hours or until toothpick comes out clean. Cool on rack & ice.
ICING: Cream together, butter & cream cheese until fluffy. Beat in OJ, vanilla & cinnamon. Gradually add icing sugar. Walnuts may be mixed in or sprinkled on later. Iced cake may be frozen.
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|Serving Size: 1 Serving (4336g)|
|Recipe Makes: Servings|
|Calories from Fat: 16315 (85%)|
|Amt Per Serving||% DV|
|Total Fat 1812.7g||2417 %|
|Saturated Fat 478g||2390 %|
|Monounsaturated Fat 490.5g|
|Polyunsanturated Fat 739.2g|
|Cholesterol 1366.8mg||421 %|
|Sodium 115976.1mg||3999 %|
|Potassium 3575.5mg||94 %|
|Total Carbohydrate 761.1g||224 %|
|Dietary Fiber 18.6g||74 %|
|Sugars, other 742.6g|
|Protein 48.8g||70 %|
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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: 19133
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