|Sugar||2 Cup (32 tbs)|
|Salad oil||1 1⁄4 Cup (20 tbs)|
|All purpose flour||3 Cup (48 tbs), unsifted|
|Baking powder||2 Teaspoon|
|Soda||1 1⁄2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Finely shredded raw carrots||2 Cup (32 tbs)|
Beat eggs; then gradually add sugar, beating until thick.
Gradually add oil and continue beating until thoroughly blended.
In a separate bowl, stir together flour, baking powder, soda, salt, and cinnamon until thoroughly blended.
Mix dry ingredients into egg mixture until smooth and well blended.
Stir in the carrots.
Spoon into 2 well-greased 9 by 5-inch loaf pans (or 4 well-greased 1-pound cans, filling them no more than 2/3 full).
Bake in a 350° oven for 1 hour (45 minutes for 1-pound cans) or until a wooden skewer inserted in center comes out clean.