Source: Nancy Rosen

MIX

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon

Add In

• 4½ cups grated carrots
• 1 cup oil
• 4 eggs

After the liquid ingredients are mixed in, beat at medium speed for 2 minutes. Pour into a greased 13 x 9″ pan. Bake at 325° for 50-60 minutes. You can serve this warm or at room temperature.

Glenda’s Secrets of Success

1. In any recipe that calls for cinnamon, I put in twice as much as the recipe says and add cloves and nutmeg as well for a deeper, spicier taste.
2. Test for doneness with a toothpick like a cake.
3. Okay, this recipe is really an excuse to have desert with the meal and call it a vegetable.

“Vegetables are a must on a diet. I suggest CARROT CAKE, ZUCCHINI BREAD, and PUMPKIN PIE.” – Jim Davis