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Carrot Loaf Cake
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 2933
% Daily Value**
Total Fat 143g
219%
Saturated Fat 55g
85%
Unsaturated Fat 28g
Cholesterol 267mg
89%
Sodium 2284mg
95%
Total Carbohydrate 380g
127%
Dietary Fiber 15g
61%
Sugars 216g
Protein 49g
Vitamin A  409%Vitamin C  79%
Calcium  18%Iron  32%
Potassium  32%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Loaf Cake

Date Added: March 19, 2013

Ingredients:

4 Cups Carrots grated
2 Cups Walnuts chopped
1 3/4 Cups Vegetable Oil
2 Teaspoons Baking Soda
6 Cups Flour
2 Teaspoons Extract Of Vanilla
2 Teaspoons Salt coarse
4 Eggs beaten
4 Teaspoons Cinnamon ground
2 Cups Pineapples crushed
4 Cups Sugar
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Directions:

1. Beat together the sugar and eggs.

2. Add vegetable oil, crushed pineapple, drained and vanilla extract.

3. Beat well. Add flour, ground cinnamon, salt and baking soda, all sifted together.

4. Add grated carrots and chopped nuts.

5. Bake in loaf pans @ 325 degrees for 60 minutes or until wooden pick inserted in center comes out clean.

Comments on Carrot Loaf Cake Recipe:

Posted by a Visitor - December 17, 2009
how many loafs does this make ?
Comment Here:
Dietary Notes:
This recipe is high in Vitamin A with 409% of your daily recommended intake per serving. This recipe is high in Vitamin C with 79% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Pineapple, Gluten, Walnuts, Natural Sweeteners allergies.
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