The Krazy Kyles

Preheat oven to 350 degrees.
1 7/8 c. flour
1 Tbsp. baking powder (Aluminum-free)
1 tsp. salt
3/4 - 1 c. sugar
1 tsp. vanilla
1/2 c. shortening (I use vegetable oil)
1 c. milk (I use Silk)
2 eggs
Use an electric mixer and mix well. Pour into greased cake pan. Bake until done (40 mins or so)!

* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans

* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan (or round pans for a double layer cake).
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir
in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for
10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is
smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

VARIATIONS
Tim made a real beauty using chopped almonds and toasted coconut on the sides, walnuts and cranberries on the top, and layers of pineapple
w/tapioca inside. It was soooo good!

1/2 c. Canola Oil
1 c. Sugar (brown or white)
2 T Flaxseed, ground + 1/3 c. water or 2 eggs
1/2 c. Nuts, Chopped
1 c. Raisens
2 c. White Flour, fluffed
1 t. Baking Soda
1/2 t. Nutmeg
1 t. Cinnimon
1 c. Applesause (Macintosh or Reguar unsweetened + 3T lemon juice)
1/2 t. Salt

Cream sugar, oil. flax, nuts & raisens and applesauce. Stir dry ingredients together then add to creamed ingredients. Pour inoto small (9x9) cake pan. Bake @ 350 for 1-1.5hrs. Check with toothpick.

3 cups White Sugar
1 1/2 cups Oil
30 oz Canned Pumpkin
1 T Vanilla

6 cups White Flour
1 1/2 t. Salt
1 1/2 t. Cinnamon
3/4 t. Ginger
1 T. Baking Soda
1 T. Baking Powder
1 1/2 t. Nutmeg
1 1/2 cup Chopped Nuts or Chocolate Chips

Mix wet ingredients and dry ingredients separately. Blend together and bake at 350 degrees for 15-20 mins.

1 whisked egg white
1/2 cup brown sugar
1/4 cup white sugar
a pinch of salt
tsp. vanilla
3 cups pecans

preheat oven to 325 F
mix everything in bowl
put on baking sheet and bake till crystalized ( bubbly) NOT TOO LONG

freeze or eat warm
(tastes delicious with spinach salad)