Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionInto a large mixing bowl sift dry ingredients. Add eggs, oil, carrots, & pineapple. Mix well. Add vanilla & pecans. Bake in tube pan or 6 1/2x 10 1/2-inch oblong cake pan for one hr. at 350 degrees. Glaze with the following, if desired. Glaze: Combine sugar & milk in saucepan. Bring to a boil & cook over low heat until mixture forms a soft ball in water. Cool. Add butter & vanilla; beat until creamy. Pour over cake. ~-
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Serving Size: 1 Serving (3741g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 14646 | ||
Calories from Fat: 3477 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 386.4g | 515 % | |
Saturated Fat 36.3g | 182 % | |
Monounsaturated Fat 228.8g | ||
Polyunsanturated Fat 108.6g | ||
Cholesterol 573.4mg | 176 % | |
Sodium 1685.5mg | 58 % | |
Potassium 2405.2mg | 63 % | |
Total Carbohydrate 2803.6g | 825 % | |
Dietary Fiber 39.4g | 157 % | |
Sugars, other 2764.3g | ||
Protein 83.4g | 119 % | |
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: 14646
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