Carrot Cake

• 1/2 c. currants
• 4 or 5 carrots, peeled and grated to make 3 c.
• 1 1/4 c. canola oil
• 1 c. brown sugar
• 1 c. granulated sugar
• 4 eggs
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 Tbsp. cinnamon
• 1 tsp. grated nutmeg
• 1 tsp. cloves
• 1 c. walnuts, chopped
• 1 tsp. vanilla essence

1. In a large bowl beat oil and sugars; add eggs and beat until well blended.
2. In a separate bowl sift together the flour, baking powder, soda and spices.
3. Stir into egg mixture, then add carrots, currants and walnuts; beat well.
4. Finally add the vanilla.
5. Mix well.
6. Pour batter into two greased and floured baking pans or one 8 x 12-inch greased and floured rectangular pan.
7. Bake for about one hour at 350u0b0.
8. If making cupcakes, fill cups only half-full and bake for only 30 minutes.
9. Frost with Cream Cheese Frosting.

currants, carrots, canola oil, brown sugar, sugar, eggs, flour, baking powder, baking soda, cinnamon, nutmeg, cloves, walnuts, vanilla essence

Taken from www.cookbooks.com/Recipe-Details.aspx?id=152252 (may not work)