|Carrots||3 Cup (48 tbs), finely shredded|
|Nuts||1 Cup (16 tbs), chopped|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
Prepare carrots and nuts. Mix sugar, oil, and eggs in large bowl of electric mixer. Sift dry ingredients and beat with egg mixture. Add carrots and nuts. Blend gently. Pour batter into well-greased pan (greased and floured, if a Bundt pan is used). Bake until cake tests done (50 to 60 minutes for 10-inch Bundt pan).