2 lbs. carrots in pennies or julienne
1/2 c. sugar
1/2 c. oil
1/4 c. vinegar
1 tsp. sweet basil
2 tsp. almond extract
1 thinly sliced small onion
1 thinly sliced small bell pepper
1 (8 oz.) bottle Italian dressing

Cut and cook carrots until only tender-crisp. Drain. Heat sugar, oil and vinegar until sugar dissolves. Mix with basil and almond flavoring. Toss carrots with onion and pepper. Pour marinade over all. Cover and refrigerate for 24 hours, stirring occasionally.