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Banana Carrot Cake

 
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Banana Carrot Cake recipe

Yield

12

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon cloves
*
cup vegetable oil
1 cup sugar
3 each bananas
mashed to equal 1 cup
2 large eggs
1 cup rolled oats
old-fashioned
3 medium carrots
shredded to equal 1 cup
½ cup nuts
chopped, optional

Directions

Heat oven to 350℉ (180℃).

Grease a 9 inch square baking dish.

Combine flour, baking powder, salt, baking soda and spices.

Combine sugar, banana and oil; add eggs, 1 at a time, beating well after each.

Stir in flour mixture.

Add oats and carrots; mix well.

Spread in pan; sprinkle with nuts. Bake about 40 minutes or until tested done.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 107343% of calories from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 730mg 30%
Total Carbohydrate 47g 47%
Dietary Fiber 11g 43%
Sugars g
Protein 38g
Vitamin A 157% Vitamin C 18%
Calcium 12% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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