European Carrot Cake

• 1 3/4 c. sugar
• 4 eggs
• 1 tsp. salt
• 2 c. flour, sifted
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 c. chopped nuts
• 3 c. finely grated raw carrots
• 2 oranges, squeezed
• 1 lemon, squeezed
• salad oil
• 2 tsp. baking powder

1. Combine the squeezed orange and lemon juice in a measuring cup and add enough salad oil to make 1 1/2 cups of liquid.
2. Pour into a bowl and add the eggs, one at a time, and beat well after each addition.
3. Sift the dry ingredients into the oil mixture; add the chopped nuts and carrots.
4. Blend well.
5. Pour into a lightly greased tube pan and bake in a preheated 350u0b0 oven for 1 hour.
6. Bake a little longer if cake does not feel firm.
7. Dust with powdered sugar when cool.
8. A rich nutritious cake for children and snack time.

sugar, eggs, salt, flour, baking soda, cinnamon, nuts, carrots, oranges, lemon, salad oil, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288511 (may not work)