2¾ cups flour
2 cups sugar
2 cups vegetable oil
4 eggs
2¾ tsp baking powder
2¾ tsp baking soda
1 tblsp cinnamon
4 cups of grated carrot (tightly packed)

In a large bowl, beat together the sugar, vegetable oil and the 4 eggs. Add all the dry ingredients to the beaten egg mixture and combine well. Fold in the grated carrot (a cup of raisins or walnuts can be added, if desired). Pour into a greased 9" x 12" or 8" x 13" baking tin and bake at 300° F for 1 - 1½ hours. The cake is ready when the centre springs back when pressed gently.

Allow the cake to sit for at least 20 minutes before turning out on to a cake rack to cool.

Optional iced topping:
4 oz cream cheese
4 tblsp soft butter
1 cup icing sugar, sifted
2 tsp vanilla essence

N.B. Carol stresses that this cake is best left for at least 24 hours before sampling.

Carol was given  this recipe when she lived in Northern Iran in 1977 and says, "If nothing else, we always had lots of carrots, and were always looking for other ways to cook them. I have lost track of the number of times I have used it!"