Try this Moist Carrot Cake recipe, or contribute your own.
Suggest a better descriptionFrom: reece@gso.saic.com (Reece Robinson) Date: Wed, 10 Aug 1994 21:33:37 GMT Mix all dry ingredients together in bowl. Add 1 cup oil and beaten eggs then grated carrot and walnuts. Mix well. Pour into baking tin. Bake in moderate oven for 1 hour. To make icing mix together the icing ingredients. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 616 | ||
Calories from Fat: 235 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 278mg | 86 % | |
Sodium 313.5mg | 11 % | |
Potassium 294.2mg | 8 % | |
Total Carbohydrate 87g | 26 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 84.8g | ||
Protein 11.6g | 17 % | |
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: 616
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