Carrot Cake Mix
2 Cups Sugar
1/2 Cup Chopped Pecans
3 Cups All-Purpose Flour
2 teas. Baking Soda
1 Tbsp. Watkins Cinnamon
1/4 teas. Watkins Nutmeg
Combine and blend ingredients in a small bowl. Store in
an airtight container.
Attach this to the Jar
Carrot Cake
Makes 1 13x9-inch cake
1 package Carrot Cake Mix
1 1/2 Cups Watkins Original
Grapeseed Oil
3 Large Eggs
3 Cups Grated Carrots
2 teas. Watkins Vanilla, Double Strength
1 (8 Oz.) Can Crushed Pineapple
Preheat oven to 350 degrees F & grease 13x9 inch pan.
Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix & add
the oil, eggs, carrots, Watkins Vanilla
& pineapple. Blend until smooth. Pour into the prepared pan & 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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