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 Extract
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, vanilla extract & 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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