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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: September 12, 2009


1/2 Cup Vegetable Oil for greasing
1 Cup Honey Or Maple Syrup
2 Unit Eggs in shell (up to 8)
1/2 Teaspoon Extract Of Vanilla (up to 2)
2 Cups Carrots shredded
2 Cups Flour whole wheat
1/4 Cup Skim Milk Powder
1 Teaspoon Cinnamon ground
1/4 Teaspoon Salt ; (optional)
1 Tablespoon Baking Powder double acting
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1. Preheat oven to 350 F Beat oil with honey until thick and smooth.

2. Beat in eggs one at a time, then vanilla. Stir in carrot.

3. Combine remaining ingredients in a mixing bowl and stir into wet mixture until completely moistened and evenly blended.

4. Pour into an oiled 9 x 13 inch baking pan.

5. Bake for about 30 minutes, or until cake tests done.

6. Cool in the pan. Serve plain or ice with cream cheese frosting.

7. (recipe not included) Makes 1 large sheet cake, serves 16 - 20 people.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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