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Try this great tasting, yet easy, recipe. All your guests will be coming back for more.

Name: Carrot Cake

Source:  Jane Miles (From the "Camp Cookin" Cookbook)
Category: Desserts
Oven Size: 12" oven
Briquettes: 9 bottom - 15 top
Serves: 12-15

  cups oil
2 cups sugar
4 eggs
2 cups flour
2 tsp. cinnamon
½ tsp. salt
2 tsp. baking soda
3 cups grated carrots
½ cups chopped pecans

Beat together oil, sugar, and eggs. Add flour, cinnamon, salt, and baking soda. Fold in carrots and  chopped pecans.

Pour batter into a 12" Dutch Oven that has been sprayed with Baker’s Joy®. Bake with 9 bottom briquets and 15 top briquets for approximately 40 minutes or until toothpick inserted in center comes out clean. Let cake set for 5 minutes. Loosen edges of cake and turn out onto a plate or pizza pan. Frost with Cream Cheese Frosting and sprinkled with chopped nuts.

Cream Cheese Frosting

Cream together ¾ cup butter or margarine, 8 ounces softened cream cheese, 1 pound powdered sugar, 2 teaspoons vanilla. Mix well.


Chuckwagon Supply
1011 Nelson Lane
Juliaetta, ID 83535 (801) 920-9004 chuckwagonsupply(at)yahoo.com