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.

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

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

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

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.