3 eggs
1 1/2 c. sugar (or 1 c. sugar and 1/2 c. honey)
3/4 c. safflower oil
1 c. all-purpose white flour
1 3/4 c. whole wheat flour
1 3/4 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 c. finely shredded carrots

In large mixing bowl, beat the eggs, sugar and oil until well blended. Mix together flours, baking powder, soda, salt and cinnamon. Stir flour mixture into egg mixture. Blend in carrots, and pour into greased 9 x 5 x 3 inch loaf pan. Bake at 325 degrees for 1 hour and 20 minutes. Double batches also do well. When baked in small loaf pans, this tea bread makes nice gifts.