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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   Gluten-Free
Servings   12
Preptime   15 mins

4b(2) = 2(4b)
b= Boxes of Cake Mix
6c-2c = 6 1/2-2c
c= Cups of Softened Butter
8n = 8 1/4n
n= Teaspoons of Nutmeg
2 1/5e = 3/5-2e
e= Eggs
3w-5 = 8 2/3
w= Cups of Water
5t-1 = 6 1/2
t= Teaspoons of Cinnamon
11v = 22
v= Teaspoons of Vanilla
5 1/2s = 1/2-5
s= Cups of Carrots

Heat oven to 350 degrees F . Grease bottom only of 8-Inch or 9- Inch square pan with shortening, of spray with cooking spray.
In a large bowl, beat cake mix, water, 1/2 cup softened butter, cinnamon, nutmeg, 2 teaspoons of vanilla, and eggs on low speed for 30 seconds.
Beat on medium speed for 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9- inch pan or until toothpick comes out clean. Let sit to cool for about an hour. Enjoy! (-
Serving Suggestions
Could use Walnuts instead of Pecans if desired.

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