1 (9 oz.) pkg. none such condensed mincemeat, crumbled
2 c. finely shredded carrots
1/2 c. chopped nuts
2 tsp. grated orange rind
2 c. unsifted flour
1 c. firmly packed brown sugar
3/4 c. vegetable oil (I use Crisco)
4 eggs
2 tsp. baking powder
1 tsp. each baking soda and salt

In bowl combine mincemeat, carrots, nuts, rind and 1/2 cup flour. In larger mixer bowl, beat sugar and oil; beat in eggs. Combine 1 1/2 cups flour, baking powder, baking soda and salt, gradually beat into batter. Stir in carrot mixture. Turn into greased and floured 10 inch bundt pan.

Bake at 325 degrees for 50 minutes or until wooden pick comes out clean. Cool 10 minutes, remove from pan and cool completely. Glaze if desired. I use powdered sugar and lemon juice to drizzle over cake.