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1 cake
suggest servings
| 2 | cups | flour, all-purpose | sifted |
| 1 | teaspoon | baking powder | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | cinnamon | |
| 1/4 | teaspoon | salt |
Combine 1-1/2 cups salad oil and 2 cups sugar.
Mix well.
Add, one at a time; 4 eggs.
Beat well after each addition.
Gradually add dry ingredients, mixing well.
Add 2 cups finely grated carrots.
Mix well. Turn into three 8-inch layer cake pans which have been greased and floured.
Bake in a moderate oven for 40 minutes.
Remove from pans and cool on racks.
When completely cool, fill and frost with nut icing.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 286mg | 12% |
| Total Carbohydrate 48.0g | 16% |
| Dietary Fiber 2.0g | 8% |
| Sugars 0.0g | |
| Protein 6.0g | 13% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 4% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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