Carrot Cake

  • 2 ¼ cups flour
  • 1 ½ cups brown sugar
  • ¼ cup wheat germ
  • 1 ½ tsp baking soda
  • ¾ tsp salt
  • 2 ¼ tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground cloves
  • 2 cups carrots, raw, grated
  • ½ cup raisins, optional
  • ½ cup nuts, chopped
  • ¾ cup liquid Crisco
  • 1 tsp vanilla
  • 3 eggs

Grease and flour bottom of 9″ x 13″ pan. Combine all ingredients in large bowl. Beat one minute at low speed and 2 minutes at medium speed. Pour into pan. Bake at 325° for 45-50 minutes until it springs back when touched in center.

Use with Cream Cheese Frosting

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