Quick Carrot Cake

• 2 c. flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 c. sugar
• 2 tsp. cinnamon
• 1 1/2 c. vegetable oil
• 4 eggs
• 4 to 6 large raw carrots, cut up in pieces
• 1 c. chopped pecans or raisins (optional)
• 1 tsp. vanilla
• 1 tsp. coconut flavoring

1. Sift together dry ingredients in large bowl.
2. Blend together in blender oil and eggs.
3. Gradually add a handful at a time of carrot pieces to the mixture, blending after each addition.
4. Blend until the carrots are fine in size.
5. There should be about 5 cups of mixture when finished.
6. Add flavoring and pecans or raisins, if desired.
7. Pour in with dry ingredients and mix well.
8. Bake in 2 loaf pans or 13 x 9 x 2-inch pan for 30 to 40 minutes.
9. Also can be baked in muffin tins.
10. Enjoy as a sweet bread or ice with cream cheese icing.

flour, baking soda, salt, sugar, cinnamon, vegetable oil, eggs, carrots, pecans, vanilla, coconut flavoring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463215 (may not work)