Denice Dade's Killer Carrot Cake Recipe

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0 votes | 1252 views
Servings: 12

Ingredients

Cost per serving $1.06 view details

Directions

  1. 1. Cake: Sift together dry ingredients. Add in the rest of the cake ingredients and mix well. Pour into greased bundt or possibly 9x13 pan and bake at 325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in your fruit), or possibly till cake springs back from finger when lightly pressed on top. Cold completely prior to frosting.
  2. 2. Frosting: Cream together all frosting ingredients and spread over cooled cake.
  3. * To lower the fat in the recipe, I often replace 1/2 to 3/4 c. of the oil with the juice left over from the peaches or possibly pineapple (I use canned).
  4. It turns out fine. I have also used lowfat cream cheese in the frosting with success...it's just slightly less hard.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 211g
Recipe makes 12 servings
Calories 867  
Calories from Fat 469 54%
Total Fat 53.44g 67%
Saturated Fat 14.65g 59%
Trans Fat 0.7g  
Cholesterol 121mg 40%
Sodium 815mg 34%
Potassium 220mg 6%
Total Carbs 93.63g 25%
Dietary Fiber 2.3g 8%
Sugars 73.5g 49%
Protein 7.71g 12%
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