2 CUPS SUGAR

3 CUPS ALL-PURPOSE FLOUR

2 TSP. BAKING SODA

1 TSP SALT

1 TBSP. CINNAMON

1/4 TSP. NUTMEG

2 TSP. POWDERED VANILLA

MEASURE ALL INGREDIENTS INTO A LARGE ZIPLOC BAG OR QUART SIZE JAR

ATTACH LABEL: CARROT CAKE

MAKES 1 13×9-INCH CAKE (OR 2- 8″ ROUNDS)

1 PACKAGE CARROT CAKE MIX 

1 1/2 CUPS VEGETABLE OIL

3 LARGE EGGS

3 CUPS GRATED CARROTS

1/2 CUP CHOPPED WALNUTS

PREHEAT THE OVEN TO 350 F.  COMBINE THE ENTIRE PACKAGE OF MIX, VEGETABLE OIL, EGGS, AND GRATED CARROTS. MIX UNTIL THE INGREDIENTS ARE INCORPORATED, THEN POUR INTO A GREASED 13×9 INCH PAN OR INTO 2 8″ ROUND PANS.  BAKE 40 -50 MINUTES COOL & FROST WITH CREAM CHEESE FROSTING