Title: Kathylene's Carrot Cake
Categories: Dessert Cake
Yield: 1 Servings

1 1/2	c	Cooking oil
2	c	White sugar
4		Eggs; beaten
2	c	Flour
2	ts	Cinnamon
2	ts	Baking soda
2	ts	Baking powder
3	c	Carrots; grated
1	c	Pecans; chopped

Beat together: Oil and sugar. Add eggs and beat well. Sift flour, cinnamon, soda and baking powder. Blend with eggs mixture. Fold in carrots and nuts. Bake in pre-heated 350 degree oven for 1 hour in a well greased pan. If you you layer cake pans, bake 30 minutes.

Frost with Cream Cheese Frosting.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes From the Kitchen of Joyce & Clem Kohl KOOK-NET: þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849

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