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In large mixing bowl. combine sugar, eggs and oil. Add strained carrots and mix well. Add dry ingredients and beat until thoroughly blended. Pour into greased and bloured baking pan. Cover and bake on high for 3 to 4 hours. Recipe may be doubled for 5-quart pot but use 2 junior size or 3 small jars Cooking Slow Pot Cookery 11/79 Article: Breads & Cakes
Your Carrot Cake #7 is ready. Buon appetito!
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