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    You are in: Home / Recipes / Mama Dip's Carrot Cake Recipe
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    Mama Dip's Carrot Cake

    Average Rating:

    1 Total Reviews

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    • on April 19, 2013

      I was craving a spice cake when I chanced upon this recipe. I had never made a real carrot cake, and this recipe intrigued because their was no 'authentic' moisture source i.e., milk or water. I'm the kind of guy who really like some 'umph' as far as the flavor of what I eat is concerned. After review, I felt the recipe could be impressive by a couple of changes: I added one teaspoon of each of the following - ground ginger, ground allspice, ground nutmeg, and ground cloves. Instead of one cup oil, I used 1/2 cup oil and 1/2 cup of real melted butter. I changed the amount of sugar, using 1 1/3 cup granulated, and 2/3 cup packed light brown sugar. I also altered the icing using 3 cups of confectioner's sugar, 1-8oz package of cream cheese, 1 stick of butter, 1 teaspoon of real vanilla, and 1-2 tablespoons of whipping cream, contingent upon how much body you want the icing to have. The cake was very moist and extremely fragrant and flavorful. The recipe was easy to follow, clear, and concise. I would highly recommend to anyone wishing to try something new and delicious.

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    Nutritional Facts for Mama Dip's Carrot Cake

    Serving Size: 1 (2694 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 10216.0
    Calories from Fat 5425
    Total Fat 602.8 g
    Saturated Fat 191.7 g
    Cholesterol 1487.8 mg
    Sodium 7665.7 mg
    Total Carbohydrate 1145.7 g
    Dietary Fiber 32.1 g
    Sugars 882.2 g
    Protein 111.3 g

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