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Connie's Carrot Cake Recipe

by Global Cookbook

Ingredients

1 c. Oil 1 c. Sugar 1 c. Sugar, brown 1 tsp Vanilla 4 x Large eggs 2 c. Flour, whole wheat 1/3 c. Lowfat milk, dry skim

1 tsp Baking soda 1 tsp Salt 1 tsp Baking pwdr 2 tsp Cinnamon, grnd 3 c. Carrots, shredded 1 c. Pecans, minced

Directions

1. In large bowl, blend oil and sugars on low till well mixed. Add in vanilla.
2. Beat in Large eggs, one at a time, blending well after each addition. Stir together dry ingredients and add in to egg mix till well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or possibly fluted pan. Bake at 350 degrees for 50-60 min. Cold in pan, then top with powdered sugar or possibly frosting of your choice.

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