Heirloom Carrot Spoon Cake Recipe

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Sandra Lee on Food Network
Nutrition per serving    (USDA % daily values)
CAL
471
FAT
95%
CHOL
48%
SOD
30%

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Ingredients for 10 servings

4 eggs

1 cup water

3/4 cup canola oil

2 cups shredded carrots

1 (3.4-ounce) box instant butterscotch pudding mix (recommended: Jell-O)

1 (8-ounce) can crushed pineapple

1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker)

1 cup sour cream

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