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

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.


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


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.



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

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.