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Recipe of the Week



Graham Carrot Cake

No need for frosting on this moist cake sweetened with graham crackers.

Ingredients
  • 48 squares Honey Maid Honey Grahams, finely crushed (about 3 cups crumbs)
  • 3 cups all-purpose flour
  • 1 Tablespoon DAVIS Baking Powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 4 eggs
  • 1-1/2 cups PLANTERS Peanut Oil
  • 1-1/2 cups packed light brown sugar
  • 2 teaspoons vanilla extract
  • 3 cups finely shredded carrots (about 6 large)
  • 3/4 cup chopped PLANTERS Walnuts
  • Powdered sugar
1. Mix crumbs, flour, baking powder, baking soda, cinnamon and nutmeg; set aside.

2. Beat eggs in large bowl with electric mixer at high speed until thick, about 2 minutes. Beat in oil, brown sugar and vanilla. Mix in crumb mixture, carrots and walnuts. Pour into greased and floured 12-cup fluted tube pan.

3. Bake at 350 degrees F for 60 to 70 minutes or until done. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar to serve.

Nutritional Information per serving
651 calories, 7 g protein, 72 g carbohydrate, 36 g total fat, 5 g saturated fat, 70 mg cholesterol, 462 mg sodium, 4 g dietary fiber.

Source: Nabisco.

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