Carrot Cake Mix

[Melissa Burnell]

Carrot Cake Mix

2 cups sugar

1/2 cup chopped pecans

3 cups all-purpose flour

2 tsp. baking soda

1 TBSP cinnamon

1/4 tsp. nutmeg

Combine and blend ingredients in a bowl. Store in an airtight
container (ziplock bag or wide mouth quart jar).

Attach this recipe to the jar:

carrot cake

(makes 1 13×9-inch cake)

1 package (jar) Carrot Cake Mix

1-1/2 cups vegetable oil

3 large eggs

3 cups grated carrots (about 4 large carrots)

1 (8-oz.) can crushed pineapple

2 tsp. vanilla

Preheat oven to 350 and grease a 13×9 inch pan. Place Carrot Cake
Mix into a large mixing bowl. Make a well in the center of the mix
and add the oil, egs, carrots, pineapple and vanilla.

Blend until
smooth. Pour into the prepared pan and bake for 40 to 50 minutes, or
until a toothpick inserted into center comes out clean. Cool the
cake and frost if desired or dust with powdered sugar.

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