Carrot Cinnamon Cake
|Wesson oil||1 1⁄3 Cup (21.33 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||4 , well beaten|
|Carrots||3 Cup (48 tbs), grated|
|Sifted cake flour||2 Cup (32 tbs)|
Cream oil and sugar.
Add eggs and carrots, and mix well.
Sift dry ingredients.
Add flour mixture to carrot mixture, a small amount at a time, beating well.
Pour into 10 x 14-inch greased and floured loaf pan and bake at 325° for 1 hour.