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 in. rectangle 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.

Carrot-Raisin Salad

Serves 5

3 lrg. carrots, shredded
1/2 cup raisins
1/2 cup mayonnaise or salad dressing
1 Tsp. lemon juice
Salad greens, optional

Mix all ingredients except salad greens. Serve on salad greens. Refrigerate until ready to serve.

Glazed Carrots

Serves 6

1 1/2 lb. carrots, cut into long, thin slices
1/3 cup packed brown sugar
2 Tbsp. butter or margarine
1/2 tsp. salt
1/2 tsp. grated orange peel

Heat carrots to boiling point in a saucepan with 1 inch of boiling water. Reduce heat. Simmer for 6-9 minutes until crisp-tender, uncovered. Drain and reserve. Cook remaining ingredients in a skillet over medium heat until bubbly, stirring constantly. Stir in carrots. Cook over low heat for about 5 minutes until carrots are glazed and hot, stirring occasionally.