Ingredients:
2 1/2 cups all-purpose flour
2 cups sugar
1 1/4 cups salad oil
1/3 cup milk
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
3 cups finely grated carrots, with juice squeezed out
Directions:
Preheat oven to 325F.
Grease a 13x10x2″ baking pan.
To squeeze the juice out of the carrots, I put them in a clean tea towel, roll it up and twist, twist, twist, until the juice comes out.
Put all ingredients including the carrots in a big mixing bowl and mix it all up well.
Pour into baking dish.
Bake for 1 hour 10 minutes.
Cool cake in the pan.
DON’T INVERT!
Cut pieces while still in pan but after it has cooled.
Servings: 16
Time preparation: 10 min.
Time total: 80 min.