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INDIVIDUAL CARROT CAKE WITH CREAM CHEESE ICING

Nutrition Facts

Serving Size 1 EACH

Calories 524

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 33.5g 84% Tot. Carb. 55.7g 43%
Sat. Fat 9.8g 36% Dietary Fiber 3.5g 10%
Trans Fat 0g   Sugars 32.9g  
Cholesterol 0mg   Protein 3.6g  
Sodium 489.8mg 38%    
  • Protein   6%
  • Fat   84%
  • Carbohydrates   43%
  • Calcium  
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   22%
  • Total Sugars   25%
  • Dietary Fiber   10%
  • Iron  
  • Saturated Fat   36%
  • Sodium   38%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  INDIVIDUAL CARROT CAKE (VEGAN ICING (WHITE FONDANT (SUGAR, CORN SYRUP, WATER), SWEETEX SHORTENING (HIGH OLEIC SOYBEAN OIL, HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL, MONO AND DIGLYCERIDES), MARGARINE PRINT SOLID 30# (VEGETABLE OIL (CANOLA , COTTONSEED, AND OR SOYBEAN OIL), PALM AND PALM KERNEL OILS, WATER, SALT, SOY LECITHIN (EMULSIFIER), SODIUM BENZOATE (PRESERVATIVE), MONO- AND DIGLYCERIDES (MONO- AND DIGLYCERIDES, MIXED TOCOPHEROLS, ASCORBIC ACID, CITRIC ACID (ANTIOXIDANTS), ARTIFICIAL FLAVOR, VITAMIN A PALMITATE, BETA CAROTENE (COLOR)), VANILLA EXTRACT), SHREDDED CARROTS, SUGAR GRANULATED, UNBLEACHED SPRING WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), OIL WESSON CANOLA 4/1 GAL, WATER FRESH, SEED FLAX GOLDEN GROUND), BAKING POWDER (CORN STARCH, SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, MONOCALCIUM PHOSPHATE. ), PURE CINNAMON, BAKING SODA (SODIUM BICARBONATE), SALT, NUTMEG. PRODUCED IN A FACILITY THAT ALSO USES MILK, EGGS, PEANUTS, AND TREE NUTS.)

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu

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