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Nutrition Facts
Serving Size 153 g
(Approx. 12 Servings)
Amount Per Serving
Calories 510 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 450 mg 19%
Total Carbohydrate 60 g 20%
Dietary Fiber 3 g 12%
Sugars 38 g
Protein 6 g
Vitamin A 90% Iron 4%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Carrot Cake
Prep Time
15 minutes
Cook Time
1 h 15 m
Total Time
1 h 30 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

4 H-E-B Large Grade AA Eggs
1 cup(s) Hill Country Fare Vegetable Oil
2 cup(s) H-E-B Cane Sugar
2 cup(s) H-E-B Baker's Scoop All Purpose Flour
1 Tsp H-E-B Iodized Salt
2 Tsp Hill Country Fare Baking Soda
1 Tsp H-E-B Ground Cinnamon
3 cup(s) carrots, grated
1 cup(s) Hill Country Fare Pecan Halves, chopped
2 Tsp H-E-B Pure Vanilla Extract
8 Oz DOLE Crushed Pineapple
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Instructions

1
Heat oven to 350°F.
2
Beat eggs & oil with mixer, then gradually add sugar; in a separate bowl, sift flour, salt, baking soda, and cinnamon.
3
Combine the egg mixture with the flour mixture, and mix for 1-2 minutes; stir in carrots, pecans, vanilla, and pineapple, and mix until blended.
4
Bake in a greased and floured 9 x 13-inch pan for 50-75 minutes, or until a toothpick placed into the center of the cake comes out clean.

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