Carrot Cake - 12 or 18Qt. Roaster

2 cups granulated sugar
4 eggs
1 cup vegetable oil
1 tsp vanilla extract
3 cups grated carrots
2 cups all-purpose flour
2 tsp baking soda
1 Tbsp pumpkin pie spice
1/2 tsp salt

1/2 cup margarine or butter, room temperature
8 oz cream cheese, softened
3+ cups powdered sugar
1 Tbsp lemon juice

Carrot Cake - 12 or 18Qt. Roaster

Preheat Nesco® Roaster Oven to 375º F.

In large mixing bowl, beat sugar, eggs, oil and vanilla until smooth. Mix
in remaining ingredients. Beat on medium speed for 2 minutes. Pour into
lightly greased 9 x 13" cake pan. Place pan on rack. Set rack in preheated

Cover; bake 45 to 55 minutes or until set. Remove and let pan cool on
cooling rack before frosting.

In medium bowl, cream margarine and cream cheese. Beat in powdered sugar
and lemon juice until light and fluffy. Add enough powdered sugar to make
desired consistency. Spread evenly over cooled cake.

Makes 24 pieces