Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 468 (39%)|
|Amt Per Serving||% DV|
|Total Fat 52g||69 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 27.9g|
|Polyunsanturated Fat 18.9g|
|Cholesterol 0mg||0 %|
|Sodium 316mg||11 %|
|Potassium 119mg||3 %|
|Total Carbohydrate 184.6g||54 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 182.2g|
|Protein 6.6g||9 %|
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Calories per serving: 1203
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