recipe continued on page 2

Yield: (2) 9 inch cakes (batter split between the two prepared pans)

ch e es e cake re c ipe

For the carrot cake you will need:

Ingredients for carrot cake batter:

Preparation of the carrot cake

1 cup all purpose flour1 cup sugar1 tsp baking soda1 tsp cinnamon½ tsp salt1/8 tsp nutmeg2 eggs¾ cup vegetable oil1 ½ cups of shredded carrots¼ cup chopped pecans or walnuts

(2) 9” springform pans(2) 8 ½” parchment paper circleButter and flour for coating sides of pan

First, preheat oven to 350°F. Prepare the two 9 inch springform pan by coating the inside ring with butter and flour. Tap out extra flour and place a 8 ½ inch parchment paper circle in the bottom of the pan.

In a mixing bowl stir together the sugar, flour, baking soda, cinnamon, salt and nutmeg. Add the oil, vanilla, and eggs and mix together until combined. Stir in the carrots and pecan. Split equally between the two prepared pans. Bake for 30 min until the center is set and a tooth-pick comes out clean. Cool for 20 min, remove from pan and allow to cool completely on a wire rack.