Carrot Cake with Cream Cheese Frosting

55 minutes Prep: 10 minutes Cook: 25 minutes

2613 calories per serving view nutrition facts

8-10 servings suggest servings

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Ingredients

2	cups	sugar
4	large	eggs
1 1/2	cups	vegetable oil
2	cups	flour, all-purpose	sifted
2	teaspoons	baking powder
1 1/2	teaspoons	baking soda
3	teaspoons	cinnamon
1	pinch	salt
2	cups	carrots	finely grate
3/4	cup	pineapple, canned	crushed, drained
1/2	cup	walnuts	chopped

Frosting
8	ounce package	cream cheese	softened
1	cup	margarine	softened
4	cups	powdered sugar
2	teaspoons	vanilla extract

Directions

Combine sugar, eggs and oil; sift flour, baking powder, baking soda, cinnamon and salt together.

Add dry ingredients to sugar-egg mixture, and beat well.

Add carrots, pineapple and walnuts.

Mix well.

Pour batter into 3 well greased 9 inch cake pans (using about 1-1/2 cups batter in each).

Bake at 350 degrees F for 20-25 minutes.

Remove cakes from pans and cool on racks.

Cream together the cream cheese and margarine.

Gradually add the powdered sugar and vanilla.

Beat mixture until light and fluffy.

When cakes have cooled frost with cream cheese frosting using about 3/4 cup between each layer and rest on top.

Do not frost sides.

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Nutrition Facts

Serving Size 605g

Amount per Serving

Calories 2613 56% of calories from fat

	% Daily Value*
Total Fat 163.0g	250%
Saturated Fat 33.0g	165%
Trans Fat 0.0g
Cholesterol 275mg	92%
Sodium 1101mg	46%
Total Carbohydrate 278.0g	93%
Dietary Fiber 5.0g	21%
Sugars 221.0g
Protein 22.0g	44%

Vitamin A	246%		Vitamin C	7%
Calcium	19%		Iron	33%

* 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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