1 lb. carrots
2 c. sugar
1 1/2 c. corn or peanut oil
4 eggs
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1/2 c. chopped nuts

Preheat oven to 325°F. Trim, scrape and grate carrots. Measure them, they should equal 3 cups.

Combine sugar and oil in the bowl of an electric mixer. Start beating. Add eggs, one at a time, beating well. Sift together flour, baking powder, baking soda and salt. Add this to the oil mixture while beating. Add grated carrots and nuts. Blend well.

Lightly oil three 9-inch round cake pans. Line the bottom with circles of wax paper, oil the paper. Pour batter into the pans. Place in oven. Bake 45 minutes. Turn cake onto rack and cool. Frost with cream cheese frosting.

Submitted by: Elena Costello