Carrot Cake

Try this classic cake recipe, and you'll make it a permanent addition to your collection

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 4 eggs
• 3 cups grated carrots
• 1 teaspoon cinnamon

1. Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered cooking pot on base and preheat at “HI” while mixing ingredients.
2. In mixing bowl, sift flour, sugar, baking soda, and salt. Add vegetable oil and stir until ingredients are moistened. Add eggs one at a time, beating well after each egg is added. Stir in grated carrots and cinnamon until evenly mixed. Pour batter into pan. Place pan in cooking pot.
3. Cover and bake at “HI” for 2 hours. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places including center of cake. If cake tester comes out clean, cake is done. If batter clings to cake tester, continue baking in 15-minute intervals. Remove cake from pan and cool on rack. Frost with softened cream cheese, if desired.

Makes a 1½-pound cake.