1 c. corn oil
2 c. dark brown sugar
4 eggs
3 c. grated carrots (about 2 lb.)
1 tsp. vanilla
2 c. flour
1 tsp. salt
1 tbsp. baking soda
2 tsp. cinnamon
1 c. walnuts, chopped
1/2 c. confectioners' sugar

Preheat oven at 350 degrees.

1. Grease a large tube pan with solid shortening. Grate carrots (food processor is best); chop nuts coarsely.

2. Sift together the flour, salt, baking soda and cinnamon; set aside.

3. Beat oil slowly into sugar. Add eggs, one at a time, beating well. Add carrots and vanilla. Then sift in the dry ingredients and stir thoroughly but do not overbeat. Finally, add nuts and pour into pan.

4. Bake 45-60 minutes. Test with toothpick or straw. The time in oven will depend on the actual oven. The cake should be a bit oily - in other words take it out before it is completely dry. Cool in pan, then remove to cake rack and cool completely. While it is still warm shake the confectioners' sugar over the top. This cake is very rich and needs no extra frosting.