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Carrot Nut Cake Homemade
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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: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
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.

Carrot Nut Cake Homemade

Recipe Tags: Cake Recipes

Date Added: January 04, 2014

Ingredients:

3 Cups Flour A/P
2 Cups Sugar pinch
2 Teaspoons Baking Soda (dissolved in a little warm water)
2 Cups Carrots grated (optional)
2 Teaspoons Baking Powder double acting
1 Cup Pecan chopped
3/4 Teaspoon Salt ; (optional)
1/2 Cup Raisin ;
4 Unit Eggs beaten (optional)
2 Teaspoons Cinnamon ground
1 1/2 Cups Salad Oil to taste
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Directions:

1. Preheat oven to 300 degrees.

2. Put flour, baking soda, baking powder, and salt in a bowl; make a well the center and add the eggs, the salad oil, and the sugar.

3. 3. Beat them all together, then add the carrots, nuts, raisins (floured to keep them from sinking), and cinnamon.

4. Pour this into a buttered tube pan to bake 1 hour and 10 to 15 minutes.

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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, Gluten, Natural Sweeteners, Fructose Malabsorption, Pecan, Olive Oil allergies.
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