Carrot Cake

Ingredients

3 cups cleaned and shredded carrots (2 cups)

2 1/2 cups flour (1&1/4)

1/3 cup dark brown sugar (3 tbsp)

1 1/2 cup cane sugar (3/4 cup)

3 eggs (1egg bk soda, vinegar)

1 cup vegetable oil (1/2 cup)

1/2 teaspn baking soda

1 teaspn bking powder

1 teaspoon salt

1 tablespoon allspice

1/2 tablepoon nutmeg

2 tablespoons vanilla

1 cup chocolate chips (or as much or as little as you like)

Method:

In large bowl, combine eggs, sugars and vanilla. Blend completely. Add oil slowly to this mixture until combined. Should be a caramel color and sugary. In medium bowl sift together dry ingredients and spices, then lightly wisk. Gradually add dry mixture to  wet ingredients 1/3 at a time. Mix slowly and only until slightly combined each time.

Fold in carrots. Pour half mixture in bundt. Add chocolate chips. Pour remaining mixture over chips.

Preheat oven to 350°. Butter and flour bundt generously. Bake for 52 min. Loaf: 54 min.

Let set in pan for 10 min then flip onto cooling rack/ display.