1 c. Crisco
1/2 c. brown sugar
1 egg
1 tbsp. water
2 c. grated carrots (1 lb. = 2 c.)
1 1/2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Sift dry ingredients together. Cream Crisco and sugar in mixer. Add eggs and water. Beat well slowly. Add sifted dry ingredients and mix in mixer. Spoon in carrots (I grate them coarsely in processor) and mix by hand.

Grease and flour 1 1/2 quart ring mold. Add mixture. Cover and refrigerate overnight. Bake 1 hour at 350 degrees. Serves 8. May be doubled. Turn into dish and fill center with peas.

Before my children tell me whether they'll be home for any holiday, they ask if I'm making carrot mold. I don't know if they would come if the answer was no.