Recipe from Chris Newlon
Preheat oven to 350
Prepare 2 8 inch cake pans
Cake:
Combvine sugar, oil and eggs. In separate bowl sift dry ingredients. Combine dry ingredients with egg mixture. Fold in carrots and nuts. Pour into the pans. Bake 50 minutes
Icing:
Combine cream cheese, vanilla and sugar. Frost between layers and spread pineapple on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3370g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7746 | ||
Calories from Fat: 4062 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 451.3g | 602 % | |
Saturated Fat 85.6g | 428 % | |
Monounsaturated Fat 210.9g | ||
Polyunsanturated Fat 123.5g | ||
Cholesterol 2396.7mg | 737 % | |
Sodium 103407.5mg | 3566 % | |
Potassium 4178.4mg | 110 % | |
Total Carbohydrate 826.9g | 243 % | |
Dietary Fiber 40g | 160 % | |
Sugars, other 786.9g | ||
Protein 141.2g | 202 % | |
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: 7746
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