1 c. butter
2 1/4 to 2 1/2 c. brown sugar
1 1/2 tsp. vanilla
4 egg yolks, beaten
2 c. grated raw carrots
2/3 c. chopped walnuts or pecans
2 1/4 c. sifted whole wheat flour
4 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. salt
1/2 c. hot water

Combine butter and sugar. Add vanilla and egg yolks. Stir in carrots and nuts. Sift dry ingredients twice and add alternately with water to creamed carrot mixture. Spread in a greased waxed paper lined 12 x 9 inch pan.

Bake in preheated 350°F to 375°F oven for 30 to 35 minutes or until done. Cool and ice.