One-Bowl Carrot Cake

• 2 eggs
• 3/4 c. plus 2 Tbsp. sugar
• 3/4 c. vegetable oil
• 1 tsp. vanilla extract
• 1 c. flour
• 1/4 tsp. salt
• 1 tsp. baking soda, sifted
• 2 tsp. ground cinnamon
• 1/2 lb. carrots, peeled and coarsely grated
• 1 c. walnut pieces

1. In a mixing bowl with a sturdy whisk, beat the eggs with the sugar until thick.
2. Slowly add the oil in a steady stream, mixing constantly.
3. Mix in the vanilla.
4. Measure the flour in a 2-cup measuring cup and mix in the salt, baking soda and cinnamon.
5. With a mixing whisk, mix into the liquid ingredients until smooth. Stir in the carrots and walnuts until thoroughly combined.
6. Pour into a greased and floured 9-inch layer or square pan and bake in a preheated 350u0b0 oven for 45 minutes or until a tester inserted in center comes out with a crumb clinging to it.
7. Cool pan on rack 10 minutes; then remove from pan.
8. Cool completely.

eggs, sugar, vegetable oil, vanilla extract, flour, salt, baking soda, ground cinnamon, carrots, walnut pieces

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603483 (may not work)