Carrot Cake

Ingredients:

• 1 1/2 cups vegetable oil
• 4 eggs
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 cups flour (whole wheat, white, or a combo is fine)
• 1 tablespoon baking soda
• 1 teaspoon salt
• 3 cups grated carrots

Directions:

1. Preheat oven to 350 degrees. Lightly grease and flour a Bundt (or similar) pan or use baking spray.
2. Mix the flour, cinnamon, baking soda and salt together and set aside.
3. Beat the oil and eggs until they are light. Beat in the sugar a little at a time.
4. Gently add the dry ingredients to the wet, then fold the carrots.
5. Pour the batter into the pan and bake for 45-55 minutes, or until a toothpick comes out clean.

Notes: Cream cheese icing is traditional on carrot cake, but this is tasty plain. A decorative dusting of powdered sugar is nice.

Grate the carrots any way you choose. Coarser carrots will be more visible. Or grate in zucchini or apples to make up for the fact that you only have 2 cups of grated carrots and you don't want to go shopping.

Recipe submitted by: Donna Currie
Donna Currie writes a monthly cooking column for the Left Hand Valley Courier.
Visit Donna's cooking blog, www.cookistry.blogspot.com for great information and recipes.