b'White Cake Batter 3/4 TeaspoonBaking(recipe found on pageSoda273 )1/4 Teaspoon CinnamonChocolate Fudge Icing(recipe found on page 1 Whole Egg276 )PREHEAT OVEN TO 350 DEGREES. PREHEAT OVEN TO 350 DEGREES. 1 CupSoft -A- Silk Cake FlourPREPARE WHITE CAKE BATTER FOUND ON PAGE 273. COMBINE BAKING SODA, CINNAMON, EGG, CAKE FLOUR,PLACELINERSIN3DOZEN3INCHCUPCAKEPANS. SUNFLOWER SEED OIL, SALTANDSUGAR. MIXON 3/4 CupSunflower SeedMEDIUM SPEED FOR 3 MINUTES.OilGRIND CARROTS AND ADD TO BOWL. MIX ON MEDIUM 1/2 TeaspoonSaltSPEED FOR 2 MINUTES. 3/4 CupGranulatedIN CLEAN, DRY BOWL, COMBINE CREAM OF TARTAR, EGGSugarWHITES AND SUGAR. WHIP TO A PEAK AND FOLD INTOTHE MIXTURE ABOVE. 1 Cup Ground CarrotsSPOON BATTER INTO CUPCAKE CUPS, FILLING EACH HALF POUR BATTER INTO WELL GREASED TWINKIE OR CUPCAKE 2 PinchesCream OfFULL. BAKE FOR 20 MINUTES OR UNTIL TOOTHPICK PAN, FILLING 3/4 FULL, AND BAKE FOR 25 TO 30 MINUTES. TartarINSERTED IN CENTER OF ONE COMES OUT CLEAN ANDDRY. ONCE BAKED AND COOLED, TAKE STIX OUT OF PAN AND 3 1/2 TablespoonsEggPLACE INVERTED ON A COOKIE SHEET. POUR CREAM WhitesCHEESE ICING OVER EACH CAKE. LET ICING SET ANDDECORATE IF DESIRED. 7 1/2 Teaspoons Granulated sugarMAKES ONE DOZEN CARROT CAKE STIX.CREAM CHEESE ICING CREAM CHEESE ICINGCOOL IN PANS ON A WIRE RACK FOR 10 MINUTES, THEN COMBINE CREAM CHEESE AND HALF OF THE SIMPLEREMOVE FROM PANS AND COOL COMPLETELY ON RACKS. SYRUP. ( RECIPE FOUND ON PAGE 274 ). MIX UNTILSMOOTH. SCRAPE BOWL. 1 CupCream CheeseADD POWDERED SUGAR AND MIX UNTIL SMOOTH, ADD 1/2 CupSimple Syrup,THE REST OF THE SIMPLE SYRUP AND MIX SMOOTH. Divided ( page 274 )USE WHILE WARM. 2 1/2 CupsPowdered SugarPREPARE CHOCOLATE FUDGE ICING FOUND MAKES ENOUGH FOR ONE DOZEN CARROTON PAGE 276. USING A ICING BAG WITH A CAKE STIX.LARGE STAR TIP,PLACE CHOCOLATEFUDGE ICING ON THE TOP OF EACHCUPCAKE.MAKES 3 DOZEN CUPCAKES. 133 134'