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CARROT DOUBLE SHEET CAKE W/ CC ICING

Nutrition Facts

Serving Size 1 SLICE

Calories 508

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 30.5g 76% Tot. Carb. 57.3g 44%
Sat. Fat 8g 30% Dietary Fiber 3.4g 10%
Trans Fat 0g   Sugars 31.8g  
Cholesterol 0mg   Protein 4.9g  
Sodium 554mg 43%    
  • Protein   9%
  • Fat   76%
  • Carbohydrates   44%
  • Calcium  
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   21%
  • Total Sugars   24%
  • Dietary Fiber   10%
  • Iron  
  • Saturated Fat   30%
  • Sodium   43%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  CAKE DOUBLE SHEET CARROT ( ICING CREAM CHEESE VEGAN (VEGAN CREAM CHEESE 30# (WATER, EXPELLER PROCESSED NATURAL OIL BLEND (SOYBEAN, PALM FRUIT AND OLIVE), MALTODEXTRIN, SOY PROTEIN, TOFU (DEHULLED SOY BEANS & CALCIUM SULFATE), NON DAIRY LACTIC ACID, ORGANIC SUGAR, SALT, LOCUST BEAN GUM, GUAR GUM, CELLULOSE GUM, XANTHAM GUM), POWDERED SUGAR (PURE CANE SUGAR, CORNSTARCH), SWEETEX SHORTENING (HIGH OLEIC SOYBEAN OIL, HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL, MONO AND DIGLYCERIDES)), UNBLEACHED SPRING WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), SHREDDED CARROTS, SUGAR GRANULATED, OIL WESSON CANOLA 4/1GAL, WATER FRESH, SEED FLAX GOLDEN GROUND, BAKING POWDER, 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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