Some of you may already do this but, for those of you who don't, I wanted to share my baker's secret. I love to bake and, while I usually give most of my treats away as gifts, I do like to indulge in my creations.
The Calorie King book ( http://www.calorieking.com/ ) is my stand-by companion as it contains carb information on almost everything - including raw baking ingredients like sugars and flours. Whenever I make a new recipe, I grab Calorie King off the shelf and do some math to figure out the exact carb value of the batter I'm making. If it's muffins or cookies, I'll simply divide this total CHO value by the number of muffins or cookies I made. For breads, divide by the number of (equally sized) slices. I find this method works wonderfully because recipes often don't yield the same amount each time (I especially find this true with cookies!).
For all my favourite recipes, after doing the math I simply write the CHO value of the entire batter next to the recipe and get ready to divide. The margins of my cook books are filled with self-calculated CHO values.