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Carrot-Nut Torte - 6, 12 or 18Qt. Roaster

1½ cups flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup butter or margarine
1¾ cups powdered sugar
3 eggs
1½ tsp lemon juice
1½ tsp vanilla
1½ cups carrot, grated
1 cup pecans, chopped, divided
cream cheese Frosting, see below

Place rack in Nesco® Roaster Oven. Cover and preheat at 325º F for 15 minutes.

Combine flour, baking soda, salt and spices in small bowl. Stir to blend. Cream butter. Beat in sugar. Add eggs and beat well. Add lemon juice and vanilla. Beat 2 minutes until light. Stir in flour mixture. Blend in carrots and 3/4 cup chopped pecans.

Spoon into greased and floured 8 x 4" loaf pan. Place on rack in preheated roaster. Cover and bake 1 hour or until pick inserted in center comes out clean.

Cool in pan for 10 minutes, then remove from pan and let cool some more.

Split horizontally into 3 layers. Place one layer on serving plate and spread with 1/3 of the frosting. Sprinkle with 1/3 reserved nuts. Lay remaining cake, frosting and nuts.

Serves 8 to 10

Cream Cheese Frosting:
Beat together 3 oz cream cheese, softened, and 1/4 cup butter or margarine, softened. Beat in 1½ cups powdered sugar and 1/2 tsp vanilla. Beat until smooth.

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