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    You are in: Home / Recipes / Carrot-Pecan Butter Cake Recipe
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    Carrot-Pecan Butter Cake

    Average Rating:

    3 Total Reviews

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    • on July 27, 2013

      WOW! This was a real surprise. When I read the ingredients I thought it would probably be good, but I was not prepared for fantastic. I took this to a relatives house for a dinner and I sure wish I had made one for us, as we each just got a very small piece at the party. Everyone asked for the recipe. I will be making this next week for our family. Thanks for sharing a wonderful recipe.

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    • on February 27, 2009

      WONDERFUL RECIPE!!! I am NOT a baker, but I made this to impress my Professional Chef hubby and it did the trick nicely. I took me a lot more prep time, but I am positive that is because I've never made a cake that didn't come from a box. I added 2 teaspoons ground Cardamon, some Jack Daniels soaked golden raisins (drained) and subbed heavy cream for milk (we like a dense cake) and fresh ground ginger. No one that has tasted this cake has had a negative thing to say about it. Not surprising, though, as it was recommended by KITTENCAL and everything I have ever tried that KITTENCAL posts or recommends turns out less than perfect! Thanks Evelyn and KITTENCAL!

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    • on February 14, 2006

      YUMMMMMMM! for someone that makes cakes on a regular basis, I would have to say that this one is one of the better cakes I have made, it's buttery moist and rises high, the only change I made was I used half and half in place of milk, and increased the ginger, wonderful recipe Evelyn! ...thanks Kitten:)

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    Nutritional Facts for Carrot-Pecan Butter Cake

    Serving Size: 1 (127 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 369.4
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 9.1 g
    Cholesterol 105.2 mg
    Sodium 340.4 mg
    Total Carbohydrate 45.6 g
    Dietary Fiber 2.0 g
    Sugars 24.6 g
    Protein 5.8 g

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