2 c. sugar
1 1/3 c. oil
3 c. carrots, grated (about 9 carrots)
4 eggs, beaten
3 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 tsp. vanilla
1 c. walnuts, chopped

Combine sugar and oil in a bowl and blend. Add carrots and eggs to the blended sugar and oil and blend again. Sift dry ingredients together. Slowly blend into first mixture. Add vanilla and nuts and mix well. Pour into greased 10-inch tube pan and bake at 325°F for 1 hour or until done.

Submitted by: Sabrina Shultz