b'CARROT CAKEBATTER3/4 TeaspoonBaking Soda3/4 TeaspoonCinnamon1 Whole Egg1 CupSoft -A- Silk Cake FlourPREHEAT OVEN TO 350 DEGREES. 3/4 CupVegetable OilCARROT CAKE BATTER 1/2TeaspoonSaltIN A LARGE MIXING BOWL COMBINE BAKING SODA, 3/4 CupGranulatedCINNAMON, EGG, FLOUR, VEGETABLE OIL, SALT, ANDSugarGRANULATED SUGAR. MIX ON MEDIUM SPEED FOR 3 1 CupGround CarrotsMINUTES.ADD GROUND CARROTS AND MIX ON LOW SPEED FOR 3 1 PinchCream of TartarMINUTES. 3 Egg Whites IN A SEPARATE BOWL ADD CREAM OF TARTAR, EGG 2 1/4 TablespoonsWHITES,AND GRANULATED SUGAR. WHIP THIS MIXTURE Granulated SugarINTO A SOFT PEAK. FOLD INTO THE ABOVE MIXTURE.POUR INTO CAKE PANS AND BAKE AT 350 DEGREES FOR CREAM CHEESE30 TO 40 MINUTES OR UNTIL A TOOTHPICK INSERTEDCHOCOLATE WHIP CREAM CAKE PICTURED INTO THE CENTER COMES OUT CLEAN. COOL ON A WIRE ICINGRACK.1/2 CupCream CheeseONCE CAKE IS BAKED THEN ICE THE CAKE WITH CREAMCHEESE ICING. PLACE SMALL PECANS AROUND THE 1/2 CupCriscoOUTSIDE OF THE ICED CAKE.Shortening1/2 Cup Land -O- LakesCREAM CHEESE ICING ButterCOMBINE ROOM TEMPERATURE CREAM CHEESE AND 6 1/4 CupPowderedSHORTENING. MIX UNTIL SMOOTH. ADD BUTTER AND SugarMIX SMOOTH. SCRAPE DOWN BOWL. 1/8 TeaspoonVanillaADD POWDERED SUGAR, VANILLA AND SALT THEN MIX 1/8 TeaspoonSaltUNTIL SMOOTH.ADD MARSHMALLOW FLUFF AND MIXON 1/4 CupMarshmallowLOW UNTIL IT IS THOROUGHLY MIXED. USEFluffSMALL AMOUNTS OF EVAPORATED MILK 1/4 Cup Small PieceTO THIN ICING IF NEEDED. MAKE SURE PecanTHERE ARE NO LUMPS .217 218 Evaporated Milk, IfNeeded'