Preheat Oven to 350*. Grease and flour a 9 inch square baking pan.
In large bowl, beat together eggs and sugar until creamy. Stir in vegetable oil until well combined. Add grated carrots, pineapple juice and walnuts. Mix well. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Mix well. Add flour mixture to carrot mixture. Stir just until combined. Pour into greased pan and bake for 25-30 minutes or until toothpick inserted into the center comes out clean. Allow cake to cool then frost with cream cheese frosting.
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|Serving Size: 1 Serving (942g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1158 (55%)|
|Amt Per Serving||% DV|
|Total Fat 128.7g||172 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 64.2g|
|Polyunsanturated Fat 46.3g|
|Cholesterol 372.2mg||115 %|
|Sodium 13167.2mg||454 %|
|Potassium 1699.1mg||45 %|
|Total Carbohydrate 216.1g||64 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 198.2g|
|Protein 51.2g||73 %|
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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: 2110
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