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Mom's Best Carrot Cake

 
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Prove you're the best around with this scrumptious carrot cake that is perfect for Thanksgiving dinner.

Yield

16

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free
 

Ingredients

2 cups carrots
grated
2 cups brown sugar
packed
*
1 ½ cup vegetable oil
½ cup pineapple
drained
*
1 teaspoon vanilla extract
5 large eggs
1 cup nuts
chopped
2 cups all-purpose flour
2 ½ teaspoons cinnamon
2 ½ teaspoons baking soda
1 teaspoon salt

Directions

Mix first 7 ingredients together.

Add flour, cinnamon, soda and salt.

Spread evenly into 2 greased and waxed paper lined 9 inch round cake pans or a 9 by 13-inch baking pan.

Bake 350℉ (180℃) for 30 to 35 minutes.

Done when toothpick in center comes out clean or top springs back.

Frost cake with cream cheese frosting and sprinkle with more chopped nuts if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 31775% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 266mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 48% Vitamin C 2%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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