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!