Carrot Cake

Martha Tedrow

Ingredients

3/4 Cups Chopped Nuts
2 7/8 Teaspoons Baking Soda
1 7/8 Teaspoons Cinnamon
1/2 Teaspoons Salt
2 7/8 Cups Flour
3 7/8 Cups Grated Raw Carrots
1 1/4 Cups Oil
2 7/8 Cups Sugar
4 7/8 Beaten Eggs

Instructions

In a large mixing bowl beat eggs, sugar, and oil. Mix together with carrots, flour, nuts and spices. Batter will be quite thin. Pour into a greased and floured 9 X 13 inch pan. Bake at 350 degrees for about an hour.