Title: Carrot cake #08
 Categories: Cake
      Yield: 12 Servings
 
      1 c  Oil
      1 c  Sugar
      1 c  Brown sugar
      1 ts Vanilla
      4    Eggs
      2 c  Whole wheat flour
    1/3 c  Dry skim milk
      1 ts Baking soda
      1 ts Salt
      1 ts Baking powder
      2 ts Cinnamon; ground
      3 c  Carrots; shredded
      1 c  Walnuts; chopped
 
  In large bowl, blend oil and sugars on low until well mixed. Add
  vanilla. Beat in eggs, one at a time, blending well after each
  addition. Stir together dry ingredients and add to egg mixture until
  well blended. Stir in walnuts and carrots by hand. Pour batter into
  well greased and floured 10" tube pan or fluted pan. Bake at 350øF
  for 50-60 minutes. Cool in pan, then top with powdered sugar or
  frosting of your choice.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe