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    You are in: Home / Recipes / Aunt Mil's Carrot Cake Recipe
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    Aunt Mil's Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    30 mins

    1 hr 10 mins

    Seebee's Note:

    This recipe might be the reason I was born. While my parents were dating, my mother made this carrot cake recipe from her Aunt Mil for my father. And it was just that good. My family now uses the verb "carrot-caking" as a synonym for "shoveling-it-in-without-stopping-between-bites-because-it's-so-heavenly". Yum. also can make 1 bundt pan.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Icing

    Directions:

    1. 1
      Grate carrots and chop nuts.
    2. 2
      Mix together sugar, eggs, and oil at a low speed until thoroughly blended.
    3. 3
      Add dry ingredients, then fold in carrots and nuts.
    4. 4
      Bake in two greased and floured loaf pans (or one deep bundt pan).
    5. 5
      Bake at 325 degrees F for 1 hour and 10 minutes.
    6. 6
      For icing, blend together margarine, cream cheese, and vanilla, slowly adding powerded sugar until the mixture reaches desired consistency Ice when the cake is cooled.

    Ratings & Reviews:

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    Nutritional Facts for Aunt Mil's Carrot Cake

    Serving Size: 1 (1829 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3568.3
     
    Calories from Fat 2152
    60%
    Total Fat 239.1 g
    367%
    Saturated Fat 41.3 g
    206%
    Cholesterol 469.7 mg
    156%
    Sodium 3432.5 mg
    143%
    Total Carbohydrate 331.0 g
    110%
    Dietary Fiber 14.6 g
    58%
    Sugars 212.4 g
    849%
    Protein 39.7 g
    79%

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