1. In med bowl, whisk togetherthe first 8 ingredients (sugar through vanilla) until thoroughly blended. Stir in flour and carrots. 2. Scrape into 9"x9" pan lined with foil (up 2 sides) and sprayed with cooking spray. Bake at 375F for 35 mins until cake springs back when lightly pressed in centre. Cool in pan on wire rack 10 mins before carefully lifting cake from pan by foil to rack to cool. NOTES : WD notes: "Refrigerate in airtight container for up to 4 days." Per serving: 329 calories, 8g fat (22%CFF) Recipe by: Womans Day, Apr 21/98 Posted to EAT-LF Digest by Cathleen
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 9 servings|
|Calories from Fat: 73 (19%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 65.2mg||2 %|
|Potassium 60.9mg||2 %|
|Total Carbohydrate 78.5g||23 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 77.6g|
|Protein 2.8g||4 %|
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Calories per serving: 391
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