1 c. salad oil
2 c. sifted flour
1 tsp. salt
4 eggs
1/3 c. pecans, finely chopped
Artificial sweetener to equal 3/4 c. sugar
1 tsp. baking soda
2 tsp. cinnamon
3 c. carrots, finely grated

Preheat oven to 325°F

Combine oil and sweetener; mix well. Sift flour, baking soda, salt, and cinnamon together. Add half the flour mixture to the oil mixture. Blend. Add remaining flour mixture alternately with eggs, one at a time, mixing well after each addition.

Add carrots and pecans, mixing well to blend. Pour into lightly oiled loaf pan.

Bake at 325°F for about 1 hour or until cake tests done. Cool in pan.

Yield: 15 servings.