CARROT CAKE
1 ½ half
cups all purpose flour
1 cup
granulated sugar
1 tsp
baking soda
1 tsp
ground cinnamon
¼ tsp salt
1 cup
coarsely shredded carrots
¾ cup water
1/3 cup
corn oil
1 tsp
vanilla
Heat oven to 350 F. Mix dry ingredients
together. Add carrots and stir until
thoroughly blended. Then add remaining
ingredients and stir to blend. Pour into
an ungreased 8 or 9 inch baking pan. Bake 25 to 30 minutes.
*warning – this recipe as is only makes one
layer. Double recipe for a nice big
cake, or some fabulous carrot muffins!