Quick Carrot Cake - cooking recipe

Ingredients

2 c. flour
2 tsp. baking soda
1 tsp. salt
2 c. sugar
2 tsp. cinnamon
1 1/2 c. vegetable oil
4 eggs
4 to 6 large raw carrots, cut up in pieces
1 c. chopped pecans or raisins (optional)
1 tsp. vanilla
1 tsp. coconut flavoring

Preparation

Sift together dry ingredients in large bowl.
Blend together in blender oil and eggs.
Gradually add a handful at a time of carrot pieces to the mixture, blending after each addition.
Blend until the carrots are fine in size.
There should be about 5 cups of mixture when finished.
Add flavoring and pecans or raisins, if desired.
Pour in with dry ingredients and mix well.
Bake in 2 loaf pans or 13 x 9 x 2-inch pan for 30 to 40 minutes.
Also can be baked in muffin tins.
Enjoy as a sweet bread or ice with cream cheese icing.