2 (1 lb.) cans (coffee size)
4 eggs
2 c. sugar
1 1/4 c. vegetable oil
3 c. unsifted all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. finely shredded raw carrot
3/4 c. walnuts, chopped

Grease the insides of cans and set aside. Preheat oven to 350 degrees. Beat eggs with electric mixer and gradually add sugar. Add oil and continue beating until well blended. Next, stir in flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until smooth. Stir in carrots and nuts. Spoon batter into prepared cans. Be sure to fill cans no more than 2/3 full. Bake 1 hour or until tester in center of bread comes out clean. Leaving bread in cans, cool 10 minutes on wire racks. Then remove from cans and cool completely.