1 c. shortening
1/2 c. light brown sugar
1 egg in 1 tsp. cold water
1 1/4 c. flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. grated fresh carrots

Preheat oven to 350 degrees. Cream together sugar and shortening until light and fluffy. Beat in egg and water. Sift together flour, cinnamon, baking powder, soda and salt. Add to creamed mixture. Beat at low speed until just blended. Stir in carrots by hand. Pour into a 6 cup greased ring mold. Bake 1/2 hour. Unmold and fill center with seasoned peas. Goes well with ham, baked chicken or pork roast. 6 to 8 servings.