Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees F. Coat a 13 x9 baking pan with Pam. In bowl combine sugar, prunes, egg whites, and vanilla. Add nutmeg and salt, baking soda, and cinnamon. Add flour. Stir in carrots, pineapple and raisins. Spread batter into pan. Pake 30 to 35 min. Be sure not to over bake. Cool Cream Cheese Frosting: Beat with rotary mixer till smooth and creamy. Spread on cake Enjoy Note: if you want you can subistute apple juice for the pineapple juice in the prunes. Save the rest of the prunes to bake with. Posted to fatfree digest V97 #272 by Fred & Donna Wellman
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Serving Size: 1 Serving (4020g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7012 | ||
Calories from Fat: 75 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 5301.1mg | 183 % | |
Potassium 3450.7mg | 91 % | |
Total Carbohydrate 1613.6g | 475 % | |
Dietary Fiber 25.8g | 103 % | |
Sugars, other 1587.8g | ||
Protein 152g | 217 % | |
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: 7012
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