Mary Ellen's Carrot Cake
3 cups shredded carrots
2 cups sugar
1 teaspoon vanilla
11/4 cups oil
1 teaspoon pumpkin spice
2 cups Hudson Cream self-rising flour
1/2 cup chopped pecans
Mix well, bake at 350 degrees about 1 hour or until done.
Put your favorite icing on it or leave it plain. Good with coffee.
Additions for a change of taste, 2 apples & 1carrot instead of carrots. Or
just add 1/4 cup pineapple juice. All three ways are mighty tasty
From the kitchen of Mary Ellen Brown, Right Fork Camp Creek, Lavalette, WV.