This cake is incredibly moist and light. It’s up to you when it comes to the grated carrots. You can hand grate for the finest carrot pieces that sort of melt into the cake batter. A food processor makes quick work of grating carrots, but the pieces will be slightly larger. This is what we do and find it works really well in the cake. A third option is to use pre-grated carrots from the store. They work very well and help with prep time. This cake is very forgiving. You can make this with or without nuts and raisins. We like using both granulated and brown sugar in this — you could just use granulated sugar, though.
See original recipe: http://www.inspiredtaste.net/...
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1092g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3849 | ||
Calories from Fat: 3672 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 408.1g | 544 % | |
Saturated Fat 245.6g | 1228 % | |
Monounsaturated Fat 110.7g | ||
Polyunsanturated Fat 19.3g | ||
Cholesterol 2668.1mg | 821 % | |
Sodium 4385.1mg | 151 % | |
Potassium 668.2mg | 18 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 5g | ||
Protein 54.3g | 78 % | |
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: 3849
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