1/2 c. sifted flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. baking soda or 3/4 tsp. baking powder
1 egg
1/4 c. oil
1/2 c. granulated sugar or light brown sugar, firmly packed
1/2 tsp. vanilla extract
2/3 c. (4 1/2 oz.) finely shredded carrots, lightly packed
2 tbsp. finely chopped walnuts
Cream cheese frosting

Preheat oven to 350 degrees. Line a 7 x 3 inch loaf pan with wax paper. Sift together flour, salt, cinnamon and baking soda or baking powder. Baking soda makes a darker cake while baking powder makes a lighter more carrot-flavored one. Set aside. With a wire whip or electric mixer, beat egg in medium bowl. Beat in oil, sugar and vanilla until smooth. Stir in flour mixture to moisten.

Beat until smooth. Stir in carrots and walnuts, pour into prepared pan. Bake 40 to 45 minutes until cake springs back when lightly touched in center. Cool in pan 15 minutes. Loosen sides and remove by lifting ends of wax paper. Cool on wire rack. Makes 3 or 4 servings.

5th Grade