Recipe Name Carrot Cake Submitted by Gingercody Recipe Description Great recipe!! Quantity 48 Quantity Unit mini cupcakes Prep Time (minutes) 30 Cook Time (minutes) 15 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 4 large eggs 1 1/4 cup smart balance cooking oil 2 teaspoons Pure vanilla extract 2 cup all-purpose flour 2 teaspoon baking soda 2 teaspoon baking powder, Gluten free 1/2 teaspoon salt 2 teaspoon cinnamon, ground 3 cup, grated Carrots, raw 1 cup, chopped pecans 1/2 cup butter 8 ounce cream cheese, softened 4 cup confectioner's sugar, sifted 1 teaspoon Pure vanilla extract 1 cup, chopped pecans Steps Sequence Step 1 Preheat oven to 350 degrees F. Put mini cupcake wrappers into pans (48 total). 2 In a large bowl, beat together eggs, oil, white sugar, and 2 tsp vanilla. 3 Mix in flour, baking soda, baking powder, salt and cinnamon. 4 Stir in carrots. 5 Fold in pecans. 6 Pour into cupcake wrappers. 7 Bake for about 15 minutes or until toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 8 ICING: In a medium bowl, combine butter, cream cheese (softened), confectioners'''' sugar, and 1 tsp. vanilla. Beat until the mixture is smooth and creamy. Frost cupcakes. Add pecans on top for decoration. 9 ALTERNATE: Grease and flour 9x13" pan. Bake in pan for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely before icing. Cut into 48 pieces for same carb ratio.