Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Grease and dust with flour a 9 by 13 inch pan. In bowl mix together sugar and oil. Beat in eggs one at a time. Stir in vanilla, flour, baking powder, cinnamon and baking soda. Add carrots, pineapple and walnuts. Stir batter only enough to blend. Pour in to pan. Bake 45 minutes. Posted to Bakery-Shoppe Digest V1 #222 by Monica Boggs
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Serving Size: 1 Serving (2859g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7956 | ||
Calories from Fat: 1582 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 175.8g | 234 % | |
Saturated Fat 36.1g | 180 % | |
Monounsaturated Fat 48.9g | ||
Polyunsanturated Fat 69.4g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 4198.1mg | 145 % | |
Potassium 2555.7mg | 67 % | |
Total Carbohydrate 1472g | 433 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 1451.2g | ||
Protein 159.6g | 228 % | |
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: 7956
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