3 c. flour
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1 pinch salt
3 tsp. cinnamon
4 eggs
1 c. salad oil
2 (7 1/2 oz.) jars Gerber's junior carrots
1/2 c. seedless raisins
1 c. chopped walnuts
1 c. (6 oz.) semi-sweet chocolate chips
3 tsp. flour (to mix with last 3 ingredients)

Mix together flour, sugar, baking powder, baking soda, salt, cinnamon, eggs, oil and carrots. Blend well for a few minutes by hand or with a mixer on low. Put raisins, nuts and chocolate chips in a small bowl, add 3 teaspoons flour and stir until all are coated with flour. (Flour coating helps to evenly disperse them in mixture and prevents them from sticking to the bottom of the cake.) Add to cake mixture and stir by hand until evenly distributed.

Pour into a well greased and floured angel food cake pan. Bake at 350 degrees for 1 hour and 20 minutes. Cake does not need icing, it is rich enough as is. Serves many.