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    You are in: Home / Recipes / Miss Linda Mayhood's Fresh Carrot Cake Recipe
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    Miss Linda Mayhood's Fresh Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Angelcook's Note:

    My friend, Miss Linda Mayhood, gave me this recipe. Please try it. It is one of the best carrot cakes you will ever have.

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    Ingredients:

    Servings:

    Units: US | Metric

    ICING

    Directions:

    1. 1
      Beat together oil, sugar and eggs until well combined.
    2. 2
      In another bowl add flour, soda, salt and cinnamon. Beat together with the sugar and egg mixture.
    3. 3
      Add vanilla. Add carrots, walnuts, coconut and pineapple, mix until well blended.
    4. 4
      Pour into greased and floured 9 or 10 inch Bundt pan.
    5. 5
      Bake at 350 degree for about 1 hour.
    6. 6
      ICING:.
    7. 7
      Cream together cream cheese, powdered sugar and vanilla. If too stiff add a little milk or if not stiff enough add more powdered sugar.

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    Nutritional Facts for Miss Linda Mayhood's Fresh Carrot Cake

    Serving Size: 1 (304 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1156.1
     
    Calories from Fat 594
    51%
    Total Fat 66.0 g
    101%
    Saturated Fat 16.1 g
    80%
    Cholesterol 110.5 mg
    36%
    Sodium 738.5 mg
    30%
    Total Carbohydrate 136.0 g
    45%
    Dietary Fiber 4.0 g
    16%
    Sugars 105.8 g
    423%
    Protein 10.7 g
    21%

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