Carrot Cake

12 Servings

13-33 minutes

Ingredients:

1 ¼ cups sugar

¾ cup vegetable oil

2 eggs

1 teaspoon vanilla

1 ¼ cups all-purpose flour

2 teaspoons cinnamon

¾ teaspoon baking soda

½ teaspoon salt

2 cups shredded carrots

½ cup finely chopped pecans

In a large mixing bowl, combine sugar, oil, eggs and vanilla; beat with an electric mixer at medium speed for 1 minute.

Combine flour, cinnamon, baking soda and salt; add to sugar mixture.

Beat on low speed for 1 minute.

Stir in carrots and pecans.

Spread mixture evenly in a greased 2-quart oblong or 8-inch square baking dish.

Cook according to your Advantium model's cooking settings or until toothpick inserted in center comes out clean.

Cool on wire rack.

120 Over the Range

U=Med-Lo L=Lo

24 minutes

Metal Tray

120 Wall Oven

U=Med Lo L=Lo

23 minutes

Metal Tray

240 Over the Range

U=4 M=4 L=6

13 minutes

Metal Tray

240 Wall Oven

U=4 M=4 L=6

13 minutes

Metal Tray

240 Wall Oven with Convection

U=0 M=1 L=6 C=7

33 minutes

Metal Tray