Beat eggs; add sugar gradually, beating until slightly thickened. Add oil gradually and continue beating until thoroughly combined. Stir in flour, baking powder, soda, salt, and connamon until mixture is smooth. Stir in carrots until blended well. Pour into greased and floured 6-cup mold. Cover with foil and tie. Put trivet or metal rack in slow-cooking pot. Pour 2 cups hot water in pot. Place filled mold on trivet or metal rack. Cover pot; cook on high for 2 1/2 to 3 1/2 hours or until done. Remove from pot; let stand 5 minutes on cooling rack. Loosen edges with knife. Turn out on rack and cool. This coffee cake can be used as a bread or cake. Serve either with butter, or cool with thin coating of butter or cream cheese frosting. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (1516g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 961 (22%)|
|Amt Per Serving||% DV|
|Total Fat 106.8g||142 %|
|Saturated Fat 19.3g||96 %|
|Monounsaturated Fat 27.1g|
|Polyunsanturated Fat 48.6g|
|Cholesterol 2115mg||651 %|
|Sodium 2096.5mg||72 %|
|Potassium 1345.2mg||35 %|
|Total Carbohydrate 792.9g||233 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 780.4g|
|Protein 87.6g||125 %|
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Calories per serving: 4405
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