Title: Carrot cake #16
 Categories: Cake
      Yield: 12 Servings
 
      1 c  Oil
      1 c  Sugar
      1 c  Sugar; brown
      1 ts Vanilla
      4    Eggs
      2 c  Flour; whole wheat
    1/3 c  Milk; dry skim
      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 350F for
  50-60 minutes. Cool in pan, then top with powdered sugar or frosting
  of your choice.
  
  Date: Fri, 7 Jun 1996 19:32:51 -0500
  
  From: awilson@tfs.net
  
  MM-Recipes Digest V3 #159