Carrot Cake

Serves 12-16

1 1/2 cups sugar
1 cup vegetable oil
3 lrg. eggs
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
3 cups shredded carrots
1 cup coarsely chopped nuts
Frosting (cream cheese or vanilla)

Preheat oven to 350 degrees. Grease bottom and sides of a 13 x 9 x 2 rectangular pan or 2 round pans with shortening, and lightly flour. Beat sugar, oil and eggs in a large bowl until blended. Add remaining ingredients except carrots and nuts. Beat for 1 minute. Stir in carrots and nuts. Pour into the pan(s). Bake the rectangle for 40-45 minutes or the round pans for 30-35 minutes, until an inserted toothpick comes out clean. Cool the pans on a wire rack. The rectangle can be cooled completely. The round pans should be cooled for 10 minutes, then the cake removed and cooled completely. Frost when completely cooled.