Carrot Cake 8

1-1/2 cups Vegetable Oil

2 cups Brown Sugar

4 Egg

2 cups Flour

1 tsp Salt

1 tsp Baking Soda

2 tsp Baking Powder

2 tsp Cinnamon

3 cups Shredded Carrot

1 cup Walnut

*** Combine vegetable oil. Brown sugar and eggs in bowl and beat at medium speed for 2-3 minutes. Combine flour, salt, baking soda, baking powder and cinnamon. Blend dry ingredients with egg mixture. Beat for 1-2 minutes. Stir in shredded raw carrots and chopped walnuts. Mix well. Pour into greased bundt pan. Bake in 350F oven for 50-60 minutes. Remove and cool. Carrot cake can be frosted with cream cheese frosting (see recipe) or sprinkle with powdered sugar.

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Cajun Country -- New Iberia, Louisiana