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Carrot Parsnip Cake with Cream Cheese Frosting
ALEX GUARNASCHELLI21Ingredients
75Minutes
1560Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. unsalted butter
- 2/3 cup canola oil
- 3 large eggs (lightly beaten)
- 2 cups grated carrots
- 1 cup parsnips (grated)
- 1/2 cup walnut halves (toasted and coarsely chopped)
- 1/2 cup crushed pineapple (canned, drained)
- 1/2 cup orange juice
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. grated nutmeg
- 1 Tbsp. fresh ginger (grated)
- 1 tsp. kosher salt
- 8 oz. cream cheese (at room temperature)
- 8 Tbsp. unsalted butter (at room temperature)
- 2 tsp. red wine vinegar
- 2 cups confectioners sugar
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NutritionView More
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1560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1560Calories from Fat850 |
% DAILY VALUE |
Total Fat94g145% |
Saturated Fat32g160% |
Trans Fat |
Cholesterol290mg97% |
Sodium1490mg62% |
Potassium640mg18% |
Protein17g |
Calories from Fat850 |
% DAILY VALUE |
Total Carbohydrate169g56% |
Dietary Fiber6g24% |
Sugars121g |
Vitamin A220% |
Vitamin C60% |
Calcium20% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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